Print Recipe

Cheese ravioli tossed in a trimmed down version of sun-dried tomato cream sauce topped with fresh basil and Parmigiano-Reggiano cheese. For the best flavor, we recommend using Connecticut's own Antico Cheese Ravioli, which you can buy right here at the Apple Barrel Farm Market.

Ingredients: 

2 packages (30 ounces) Antica Cheese Ravioli or any fresh or frozen cheese ravioli

1-1/2 tbspn olive oil

4 cloves garlic, minced

1/3 cup sun-dried tomatoes, chopped

4 tbspn flour

1 cup chicken stock

1 cup 1% low-fat milk

2/3 cup freshly-grated Parmesan cheese

salt and pepper to taste

1 handful fresh basil leaves, torn

Freshly-chopped parsley and freshly-grated Parmigiano-Reggiano cheese for topping

 Directions: 

1. Cook the ravioli according to package directions. Drain and set aside.
2. Heat skillet to medium heat and drizzle pan with olive oil.
3. Add the garlic and saute for about 1 minute, stirring occasionally until garlic is fragrant. Add the sun-dried tomatoes and cook for another 2 minutes.
4. Whisk in the flour and stir to combine, cooking the flour for about 2 minutes.
5. Gradually whisk in the chicken stock followed by the milk, bringing to a low boil, stirring constantly.
6. Add more milk if the mixture is too thick or as needed.
7. Season with salt and pepper, to taste.
8. Pour the sauce over the cooked pasta and toss. Add basil and spinkle with fresh parsely and Parmigiano-Reggiano cheese if desired.