Ingredients
Scale
- 1 pound cheese-filled ravioli
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1 cup fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
- Cook the ravioli in salted boiling water according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in heavy cream and bring to a gentle boil. Reduce heat and stir in Parmesan cheese until melted and smooth.
- Add cooked ravioli to the skillet and toss to coat in the sauce. Season with salt and pepper.
- Stir in cherry tomatoes and fresh basil. Cook for another 2-3 minutes until heated through.
- Serve hot, garnished with extra basil and Parmesan if desired.
Notes
- Ensure not to overcook the ravioli to keep it tender and prevent mushiness.
- You can add cooked chicken or shrimp for extra protein.
- For a vegan version, substitute heavy cream with coconut cream and use plant-based cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 95 mg