Ravioli with Creamy Sun-Dried Tomato and Basil Sauce

Ingredients

• 1 package refrigerated four-cheese ravioli
• 2 large Roma tomatoes
• 3/4 cup sun-dried tomato halves in oil, drained, about 13 halves
• 2 Tbsp butter
• 4 cloves garlic, minced
• 2 1/2 Tbsp flour
• 1 3/4 cup milk
• 1/3 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 1 – 3 pinches red pepper flakes, to taste
• 1/3 cup finely shredded parmesan cheese
• 1/2 cup fresh basil, chopped

Directions

1. Fill a large pot with water and bring it to a boil. When it is bubbling, add the ravioli and Roma tomatoes. Cook the ravioli for the time listed on the package, and leave the tomatoes in until their skins split. If the skins have not opened after 6 minutes, make an “x” on the bottom of each tomato and boil them about 2 minutes more. Lift out the tomatoes and set them aside until you can handle them comfortably, then peel, seed, and dice them. Drain the pasta. While the ravioli cooks, get the sauce going.
2. Add the drained sun-dried tomatoes to a food processor and pulse them until they are very finely chopped. Melt the butter in a large, deep skillet over medium heat. Stir in the garlic and cook for 30 seconds, then sprinkle in the flour and cook for 1 1/2 minutes, stirring the whole time. Gradually pour in the milk and cream while whisking. Add the sun-dried tomatoes and whisk well to break up any clumps. Season with salt, pepper, and red pepper flakes.
3. Cook the sauce, stirring constantly, until it thickens and reaches a gentle boil. Lower the heat, then stir in the parmesan cheese and diced Roma tomatoes. Continue cooking, stirring often, until the cheese is melted. If you would like a thinner sauce, stir in an additional 1/4 cup milk. Add the cooked ravioli and toss until coated, then mix in half of the chopped basil. Serve warm with the remaining basil over the top.