Four Cheese Ravioli Pasta

Ingredients

• 2 lb cheese ravioli (frozen or fresh)
• 2 tablespoon unsalted butter
• 2 teaspoon minced garlic
• ½ cup sun-dried tomato pesto
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• ¼ cup packed fresh basil leaves (sliced)
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes
• ¾ teaspoon salt (or more to taste)
• ¾ teaspoon ground pepper (or more to taste)
• ¼ cup grated parmesan cheese
• 1 cup pasta cooked water (reserved if needed)

Steps

1. 1

   Cook the ravioli according to the package instructions and set it aside.

2. 2

   Meanwhile, prepare the sauce by heating a large skillet over medium heat. Add the butter and garlic and sauté for a minute.

3. 3

   Stir in the tomato pesto, followed by chicken broth, and let it boil for 2-3 minutes.

4. 4

   Pour in the heavy cream, and once it starts to boil, add the basil leaves, oregano, red pepper flakes, salt, and pepper. Let it simmer for 2 minutes.

5. 5

   Add the cooked ravioli and toss it in the sauce. If the pasta looks a little dry, add about ½ cup of the cooked pasta water and toss it again.

6. 6

   Once done, garnish with grated Parmesan cheese and serve.