Ravioli with Sun-Dried Tomato Cream Sauce: A Weeknight Dream

There are some dishes that just taste like comfort, like a warm hug on a chilly evening. For me, this ravioli with sun-dried tomato cream sauce is precisely that. I remember the first time I stumbled upon this recipe in a magazine – it was one of those chaotic evenings where dinner felt like an insurmountable task. The promise of a flavorful, satisfying meal using quick-cooking ravioli was like a beacon of hope. That first bite, the richness of the creamy sauce mingling with the bright tang of sun-dried tomatoes and earthy mushrooms, was pure culinary magic. It quickly became my go-to when time was short but the craving for something truly delicious was high.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Vegetarian

Ingredients

This recipe embraces simplicity and flavor, bringing together readily available ingredients for a weeknight win.

• 1 (18 ounce) package frozen steam-in-eat small cheese ravioli (such as Rosetto)
• 2 teaspoons olive oil
• 1 (8 ounce) package baby portabella mushrooms, quartered
• 1/2 cup coarsely chopped onion
• 1/2 teaspoon all-purpose flour
• 1/2 cup plus 2 tablespoons half-and-half
• 2 tablespoons sun-dried tomato pesto (such as Classico)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup shaved fresh asiago cheese
• Basil leaves (optional, for garnish)

Equipment Needed

• Microwave
• Large nonstick skillet
• Small bowl
• Measuring cups and spoons
• Spatula or wooden spoon

Instructions

The beauty of this dish lies in its straightforward preparation. You’ll be amazed at how quickly a gourmet-tasting meal comes together.

1. Cook the Ravioli: Begin by cooking the ravioli according to the package directions. The convenience of steam-in-eat ravioli is a game-changer, eliminating the need to boil a large pot of water and saving precious time. While the ravioli steams in the microwave, proceed with preparing the sauce.

2. Sauté the Aromatics and Mushrooms: In a large nonstick skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the quartered baby portabella mushrooms and the coarsely chopped onion. Sauté them for 3 to 4 minutes, or until the mushrooms are richly browned and the onions have softened and taken on a lovely translucence. This browning process is key to developing deep, savory flavors.

3. Prepare the Cream Sauce Base: While the mushrooms and onions are sautéing, in a small bowl, combine the all-purpose flour with the half-and-half, sun-dried tomato pesto, salt, and pepper. Whisk these ingredients together until smooth. Ensuring the flour is fully incorporated into the liquid before adding it to the hot pan will prevent lumps.

4. Thicken the Sauce: Add the smooth sauce mixture from the small bowl directly into the skillet with the sautéed mushrooms and onions. Stir well to combine everything. Cook over medium-low heat, stirring frequently, for approximately 2 minutes, or until the sauce thickens slightly to a luscious consistency. Don’t overcook it at this stage; the sauce will continue to thicken slightly as it cools.

5. Assemble and Serve: Once the ravioli is cooked, divide the hot ravioli evenly among four shallow bowls or plates. Spoon the mushroom and sun-dried tomato cream mixture evenly over the ravioli in each bowl. Finally, sprinkle the shaved fresh asiago cheese evenly over each serving. For an extra touch of freshness and visual appeal, garnish with fresh basil leaves, if desired.

Expert Tips & Tricks

To elevate this already delightful dish, consider these professional insights:

• Mushroom Browning: Don’t rush the sautéing of the mushrooms. Allowing them to develop a good sear will unlock their nutty, umami potential. If your skillet seems crowded, cook them in batches to ensure they brown rather than steam.
• Pesto Power: The sun-dried tomato pesto is the star flavor here. If you have a favorite brand, use it! You can also make your own for an even more personalized touch. A good quality pesto will make a noticeable difference.
• Creaminess Control: If you prefer a richer sauce, you can substitute some of the half-and-half with heavy cream. Conversely, for a lighter option, a blend of milk and a touch of cornstarch slurry can work, though the texture might be slightly different.
• Fresh Herbs: While basil is a classic pairing, don’t be afraid to experiment with other fresh herbs like parsley or chives for a different herbaceous note.

Serving & Storage Suggestions

This ravioli is best enjoyed freshly made, as the sauce is at its peak creaminess and the ravioli is perfectly al dente.

Serving: Present the ravioli in warm, shallow bowls. The shaved asiago cheese melts beautifully over the warm pasta and sauce, and a garnish of fresh basil adds a vibrant pop of color and aroma.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sauce may thicken considerably upon refrigeration.

Reheating: To reheat, gently warm the ravioli and sauce in a skillet over low heat, adding a tablespoon or two of half-and-half or water to loosen the sauce and restore its creamy consistency. Be cautious not to overheat, as this can make the ravioli mushy. Microwaving is also an option, but again, stir in a little liquid to prevent drying.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	22%
Total Fat	25 g	32%
Saturated Fat	12 g	60%
Cholesterol	60 mg	20%
Sodium	450 mg	19%
Total Carbohydrate	40 g	15%
Dietary Fiber	3 g	11%
Sugars	5 g	10%
Protein	15 g	30%

Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Mushroom Medley: Feel free to use a mix of mushrooms! Cremini, shiitake, or even a handful of oyster mushrooms can add further depth and complexity to the sauce.
• Protein Boost: For a heartier meal, add grilled chicken strips or sautéed shrimp to the finished dish. Ensure they are cooked through before adding to the bowls.
• Cheese Choices: If asiago isn’t your favorite, Parmesan, Pecorino Romano, or even a mild Provolone can be used for a slightly different flavor profile.
• Vegetable Additions: Wilted spinach or kale can be stirred into the sauce during the last minute of cooking for added greens and nutrients.

FAQs

Q: Can I use fresh ravioli instead of frozen?
A: Yes, you can certainly use fresh ravioli from the dairy case. The cooking time will vary depending on the brand and thickness, so be sure to cook it according to package instructions until al dente.

Q: What can I do if my sauce is too thin?
A: If your sauce isn’t thickening to your liking, you can create a slurry by whisking together 1 teaspoon of cornstarch with 1 tablespoon of cold water and stirring it into the simmering sauce. Cook for another minute until it thickens.

Q: Can I make this dish ahead of time?
A: While it’s best served fresh, you can prepare the mushroom and sauce mixture ahead of time and refrigerate it. Reheat the sauce gently, then cook the ravioli and combine just before serving.

Q: Is there a dairy-free option?
A: To make this dairy-free, you would need to find a dairy-free ravioli and substitute the half-and-half and asiago cheese with plant-based alternatives. Full-fat coconut milk or a cashew cream could replace the half-and-half, and a good quality vegan Parmesan could be used for topping.

Q: How can I ensure the mushrooms brown properly?
A: Make sure your skillet is hot before adding the mushrooms and avoid overcrowding the pan. Cook them in a single layer, allowing them to sear without steaming.

Final Thoughts

This Ravioli with Sun-Dried Tomato Cream Sauce is a testament to how simple ingredients can come together to create something truly extraordinary. It’s a dish that proves you don’t need hours in the kitchen to enjoy a restaurant-quality meal. I encourage you to give it a try, especially on those evenings when you need a little culinary magic without the fuss. Serve it with a crisp green salad and a glass of your favorite Italian red wine for a complete and utterly satisfying experience. I’d love to hear about your creations and any personal touches you add!