Description
A creamy tomato sauce pasta dish made with cheese ravioli, omitting the vodka.
Ingredients
Scale
- 1 pound cheese ravioli
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Cook ravioli according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook for 1 minute until fragrant. Do not brown.
- Pour in diced tomatoes with their juice. Bring to a simmer.
- Reduce heat to low and stir in heavy cream. Cook for 3 minutes, stirring often, until the sauce thickens slightly.
- Stir in Parmesan cheese, salt, and pepper.
- Add the cooked ravioli to the sauce and toss gently to coat.
- Serve immediately.
Notes
- You can substitute frozen ravioli for fresh.
- For a richer flavor, use whole milk instead of heavy cream, but cook longer to reduce.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 2
- Protein: 18
- Cholesterol: 75
Keywords: ravioli, vodka sauce substitute, creamy tomato pasta, date night dinner, quick pasta