Description
This sauce combines rich sun-dried tomato pesto with light cream and fresh basil for a quick, flavorful meal that’s perfect for any occasion.
Ingredients
- Sun-Dried Tomato Pesto (3 tbsp)
- Garlic (1 clove, minced)
- Fresh Basil Leaves (3-4, sliced)
- Light/Singe Cream (1/2 cup)
- Reserved Pasta Water (1/2 cup)
- Salt & Pepper
- Parmesan Cheese
Instructions
- Cook ravioli according to package instructions in boiling salted water.
- In a frying pan, heat sun-dried tomato pesto and minced garlic over low heat until fragrant.
- Add sliced basil leaves and light cream, stirring to combine; simmer for 1-2 minutes.
- Drain ravioli, reserving half a cup of pasta water; add ravioli to the sauce and gently toss to coat, adding pasta water if needed.
- Serve hot, garnished with freshly grated Parmesan cheese.
Notes
Adjust garlic amount to taste for a bolder flavor.
Always reserve pasta water to improve sauce texture.
Experiment with different herbs for variety.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg