Description
Marry Me Ravioli is a luscious and creamy pasta dish featuring tender refrigerated ravioli simmered in a rich sauce made with sun-dried tomatoes, aromatic garlic and onions, white wine, heavy cream, and Parmesan cheese. Finished with fresh basil, this meal comes together quickly and delivers an indulgent, restaurant-quality flavor perfect for a cozy dinner.
Ingredients
Pasta
- 16 oz refrigerated ravioli
- Salt and pepper, to taste
Sauce
- 1/3 cup chopped onion (white or yellow)
- 5 cloves garlic, finely chopped
- 4 oz oil-packed sun-dried tomatoes, drained of most oil and chopped
- 1/2 cup dry white wine (or chicken stock as substitute)
- 1 cup heavy cream
- 1/2 cup shredded Parmesan cheese (room temperature)
- 1/2 cup chicken stock (or more, as needed)
- Fresh basil leaves, for garnish
Instructions
- Cook the ravioli: Boil the refrigerated ravioli according to the package instructions until al dente. Drain carefully and set aside while preparing the sauce.
- Prepare the aromatics and sun-dried tomato base: In a large, high-sided skillet over low to medium heat, combine the chopped onion, garlic, and chopped sun-dried tomatoes (including a small amount of the oil from the jar, with most drained off). Cook gently for about 5 minutes until the onions are softened and fragrant.
- Deglaze and build the sauce: Add 1/2 cup of dry white wine to the skillet to deglaze, allowing it to reduce slightly and concentrate flavor. Then pour in 1 cup of heavy cream and bring the mixture to a gentle simmer over low to medium heat.
- Incorporate the cheese and adjust consistency: Stir in the shredded Parmesan cheese until fully melted and integrated into the sauce. If the sauce is too thick, gradually add 1/2 cup of chicken stock (or more as needed) to reach a creamy, pourable consistency. Season with salt and pepper to taste.
- Combine pasta and sauce: Add the drained ravioli to the skillet with the sauce, gently tossing or stirring to coat the pasta evenly. Warm through carefully without breaking the ravioli.
- Garnish and serve: Remove from heat and garnish with fresh basil leaves. Serve immediately for best flavor and texture.
Notes
- Use oil-packed sun-dried tomatoes for best flavor and to avoid adding extra oil.
- White wine can be substituted with chicken stock if preferred or to make the recipe alcohol-free.
- Be gentle when tossing ravioli in the sauce to prevent tearing.
- If sauce thickens too much upon standing, add a splash more chicken stock to thin before serving.
- Fresh basil adds brightness; dried basil is not recommended.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian