Nutrition

Ingredients

• 2 (9-ounce) packages refrigerated ravioli
• 3 tablespoons unsalted butter
• 3 cloves garlic (minced)
• 1 small shallot (diced)
• 3 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• 3 tablespoons all-purpose flour
• 1/3 cup dry white wine
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream
• 1/2 cup julienned sundried tomatoes (chopped)
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. 1 In a large pot of boiling salted water, cook ravioli according to package instructions; drain well.
2. 2 Melt butter in a large skillet over medium heat. Add garlic and shallot, and cook, stirring frequently, until tender, about 2 minutes.
3. 3 Stir in tomato paste, Italian seasoning and red pepper flakes until fragrant, about 1 minute.
4. 4 Whisk in flour until lightly browned, about 1 minute.
5. 5 Stir in wine, scraping any browned bits from the bottom of the skillet.
6. 6 Stir in chicken stock, heavy cream and sun dried tomatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 5 minutes. Stir in Parmesan.
7. 7 Stir in ravioli until heated through, about 1-2 minutes.
8. 8 Serve immediately, garnished with parsley, if desired.

Original Source

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