Creamy Ravioli Tomato Basil (Print Version)

Garlicky tomato and cream sauce with Parmesan and basil, ideal for pairing with fresh ravioli.

# Ingredients:

01 - 2 tablespoons unsalted butter

02 - 3 cloves garlic, finely minced

03 - 1 tablespoon tomato paste

04 - 1/2 teaspoon red pepper flakes

05 - 1/2 cup chicken broth

06 - 1/2 cup heavy cream

07 - 1/2 cup grated Parmigiano Reggiano cheese

08 - 5 leaves fresh basil, chopped

09 - Sea salt, to taste

10 - Ground black pepper, to taste

11 - 1 (20 ounce) package refrigerated ravioli, cooked according to package directions

01 - Melt butter over medium heat in a large skillet. Add minced garlic and sauté until fragrant and lightly golden, about 1 minute.

02 - Stir in tomato paste and red pepper flakes, cooking and stirring constantly for 1 minute to intensify flavors.

03 - Pour in chicken broth and stir to combine. Bring to a gentle simmer, then add heavy cream. Mix until the sauce is smooth and cohesive.

04 - Sprinkle in Parmigiano Reggiano and season generously with sea salt and black pepper. Stir until cheese is melted and sauce is glossy.

05 - Remove skillet from heat and fold in chopped basil, incorporating thoroughly.

06 - Gently toss cooked ravioli with sauce until evenly coated. Serve immediately.

01 - For optimal texture, reserve a few tablespoons of pasta cooking water to thin sauce if necessary.