Go Back

Creamy Tomato Parmesan Ravioli

A delightful dish of creamy sauce enveloping tender ravioli, topped with Parmesan cheese—quick and easy for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package package of fresh or frozen ravioli (about 9-12 ounces) Use fresh or frozen ravioli as per preference.
  • 1 cup cherry tomatoes, halved Can substitute with any diced tomatoes if cherry tomatoes are not available.
  • 1 cup heavy cream Provides the creamy texture of the sauce.
  • 1/2 cup freshly grated Parmesan cheese Add more cheese on top for extra flavor if desired.
  • 2 tablespoons olive oil For sautéing the garlic and tomatoes.
  • 2 cloves garlic, minced Adds flavor to the sauce.
  • to taste Salt and pepper Season according to preference.
  • for garnish Fresh basil leaves Garnish before serving.

Method
 

Cooking
  1. Boil a large pot of salted water. Once boiling, gently drop in the ravioli. Fresh ravioli typically cooks in about 3-4 minutes; frozen may take a couple of minutes longer.
  2. While ravioli cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Add halved cherry tomatoes and sauté for another 3-4 minutes until softened. Pour in the heavy cream and stir; let bubble gently for about 5 minutes.
  4. Stir in freshly grated Parmesan cheese until melted, then season with salt and pepper.
  5. Drain the ravioli and gently combine with the sauce, ensuring each piece is coated. Cook for an additional minute.
  6. Plate the ravioli, garnishing with fresh basil leaves. Optionally, add more cheese on top.

Notes

This dish tastes even better as leftovers! Store in an airtight container in the fridge for 2-3 days. If the sauce is too thick, add pasta water to loosen it up.