SERVES 4
TOTAL TIME: 35 minutes
This recipe works with two 9-ounce packages or one 20-ounce package of fresh cheese ravioli. Do not substitute frozen ravioli. If necessary, add hot water, 1 tablespoon at a time, to adjust the consistency of the sauce before serving.
|
3 |
tablespoons unsalted butter |
|
1 |
onion, chopped fine |
|
3 |
garlic cloves, minced |
|
2 |
cups low-sodium chicken broth |
|
1 |
(14.5-ounce) can diced tomatoes |
|
⅓ |
cup heavy cream |
|
18–20 |
ounces fresh cheese ravioli |
|
1 |
ounce Parmesan cheese, grated (½ cup) |
|
¼ |
cup chopped fresh basil |
|
Salt and pepper |
1. Melt butter in Dutch oven over medium heat. Add onion and cook until softened and golden brown, 10 to 12 minutes.
2. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, tomatoes, cream, and ravioli. Increase heat to medium-high and cook at vigorous simmer, stirring often, until ravioli is tender and sauce is thickened, 6 to 9 minutes.
3. Off heat, stir in Parmesan and basil. Season with salt and pepper to taste and serve.