Description
Indulge in Creamy Tuscan Ravioli, featuring a luscious cream sauce with sun-dried tomatoes and basil, perfect for any elegant dinner.
Ingredients
Scale
- 2 cups all-purpose flour, sifted
- 3 large eggs, room temperature
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1/4 cup freshly grated Parmesan cheese
- Fresh basil leaves, finely chopped
Instructions
- Prepare the Dough: In a clean work surface, create a mound with flour and salt. Make a well in the center and crack in the eggs. Mix gradually to form a dough. Knead until smooth, about 8 minutes. Cover and let rest for 30 minutes.
- Roll Out the Dough: Divide the rested dough and roll each part through a pasta machine to a translucent consistency.
- Cut and Fill: Cut the rolled dough into squares. Place a teaspoon of filling in the center of half the squares. Brush edges with water and fold over to seal.
- Cook the Ravioli: Bring salted water to a simmer and cook ravioli in batches for about 4 minutes, or until they float. Remove with a slotted spoon.
- Make the Sauce: Heat olive oil in a pan, add garlic, then heavy cream, sun-dried tomatoes, and red pepper flakes. Simmer for 3-5 minutes. Season with salt and pepper.
- Combine: Toss cooked ravioli in the cream sauce until evenly coated and let sit for a minute.
Notes
Deglaze the pan with a splash of white wine for added depth. Store leftovers in an airtight container for up to three days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 120mg