Ravioli with Sun-dried Tomato Cream Sauce

Ingredients

• 2 Tbsp butter
• 1 clove garlic, minced
• 1 cup chicken stock or broth
• ½ cup dry-packed sun-dried tomatoes
• 1 cup whipping cream
• 10 oz 8 to 12 oz fresh or frozen ravioli, agnolotti or tortellini
• 2 Tbsp chopped fresh basil or 2 tsp dried leaf, crumbled
• 2 Tbsp if using dried basil; omit if using fresh chopped fresh parsley
• salt and freshly ground pepper

Method

1. Melt the butter in a medium saucepan over low heat. Add the garlic and cook 30 seconds. Add the stock and tomatoes and bring to a boil. Simmer uncovered over medium heat about 10 minutes or until the tomatoes are tender. Remove the tomatoes with a slotted spoon. Cut small ones into quarters, large ones into 1/2-inch pieces.
2. Return the tomatoes to the saucepan. Add the cream and bring to a boil, stirring. Simmer over medium heat until the sauce is thick enough to lightly coat a spoon, about 5 minutes. (The sauce can be covered and refrigerated 1 day.)
3. Cook the ravioli according to package directions. Drain well. Reheat the sauce and add the basil and, if desired, parsley. Season to taste with salt and pepper. To serve, spoon a little sauce onto heated plates. Top with the pasta and spoon more sauce over the top. Serve the remaining sauce separately.

Notes

By Faye Levy, Los Angeles Times Service. A cream reduction sauce made with the dry version of sun-dried tomatoes. Also delicious with sauteed or broiled chicken breast halves. Yield: 4 to 6 first-course or 3 main-course servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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