- Cheese Ravioli with Sun Dried Tomato Cream Sauce -

One night a week my sister, brother-in-law, and their two kids come over for dinner. Now, my sister for most of her teen years into adulthood was and is a self-proclaimed foodie. We called her "the sandwich maiden" because she created the most delicious sandwiches for us. So naturally, when they come over, we have to plan something delicious for dinner. So I decided I was going to create a ravioli with a sun dried tomato cream sauce. It was a hit with the fam. It was so good I have to share it! 

Ravioli with Sun Dried Tomato Cream Sauce

Ingredients:

2 lbs. Cheese Ravioli

2 T. Butter

2 T. Flour

3 c. Heavy Cream

1 1/2 c. grated Cheddar Cheese

3/4 c. diced Sun dried Tomatoes

1/4 c. chopped Basil

1/3 c. chopped Parsley

1 tsp. Salt

1/2 tsp. Pepper

Pinch of Onion Powder

Directions:

Fill stockpot with water and put over a high heat till it comes to a boil.

Meanwhile, in a large saucepan, melt the butter over a medium/low. Once melted, whisk in the flour and cook for two minutes to cook out the flour taste. Turn down the heat to low and slowly add 1 cup of the heavy cream, whisking constantly till thickened. Add another cup of the heavy cream and whisk, then add the last cup and whisk. Turn up the heat to medium and let sit on that heat for 10 minutes, whisking occasionally. If it starts to boil and rise, turn the heat down and whisk. When the 10 minutes is up, turn heat down to low and add the grated cheddar, whisking till it is melted into the sauce. Add the diced sun dried tomatoes, the basil, and the parsley, mixing in with a wooden spoon. Add the salt and pepper. Keep on low heat, stirring occasionally. 

Meanwhile, salt the boiling pasta water and add the ravioli to the stockpot. Cook as directed on the ravioli bag (it took me about 8 minutes or so). Once cooked, strain the pasta and add back into the now empty stockpot. Take the sauce off the heat and add to the pasta, stirring all together. Serve immediately. Serves 6-8

Enjoy!