Sun-dried Tomato Sauce with four-cheese raviolis

It's a creamy and rich tomato sauce. Perfect for cheesy ravioli noodles. Although the tomatoes add acidity and a little bitterness, it's well balanced by the cheese, cream, and spices.

If you want to know how to make: homemade four cheese raviolis

Ingredients:

• 1 (20 oz.) package refrigerated four-cheese ravioli (homemade or store-bought)

• 1 14 oz. can petite diced tomatoes (drained)

• 3/4 cup sun-dried tomato halves, drained

• 3/4 cup milk

• 2 Tbsp. butter

• 4 cloves garlic, minced

• 2 1/2 Tbsp. flour

• 2/3 cup milk

• 1/3 cup heavy cream

• Salt and freshly ground black pepper, to taste

• 1 - 3 pinches red pepper flakes, to taste

• 1/3 cup finely shredded parmesan cheese

• ½ Tbsp. dried basil

Directions:

1. Add ¾ cup sundried tomatoes and ¾ cup milk to a blender. Blend until the tomatoes are minced. The mixture will be thick.

2. Bring a large pot of water to a boil for the raviolis. Add in some salt.

3. Meanwhile, in a large and deep skillet, melt butter over medium heat. Add garlic and sauté 30 seconds. Add flour and cook, stirring constantly 1 1/2 minutes.

4. Add ravioli to boiling water. Cook as directed on package. If homemade ravioli, cook for 4-8 minutes.

5. While whisking the flour, slowly add in 1/3 cup cream and 2/3 cup milk. Add sundried tomatoes mixture and keep whisking.

6. Add salt, pepper and red pepper flakes to taste. Cook sauce until thickened, bringing it to light boil, while stirring constantly, then reduce heat and add parmesan cheese, drained tomatoes, and basil

7. Cook until cheese has melted, stirring frequently. Thin sauce with an additional 1/4 cup milk (if desired).

8. Add cooked ravioli to sauce and toss to evenly coat. Serve immediately. Goes well with garlic bread.

9. 4 servings.

The original recipe is from: https://www.cookingclassy.com/ravioli-creamy-sundried-tomato-basil-sauce/