Overhead view of ravioli in a creamy Parmesan sauce with spinach, garlic, and sun-dried tomatoes, garnished with cracked black pepper and grated cheese.

Creamy Sun-Dried Tomato Parmesan Ravioli

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Creamy sun-dried tomato parmesan ravioli—rich, cheesy, and bursting with flavor. A quick, elegant pasta dinner ready in under 30 minutes.

Why You’ll Love This Recipe

  • Rich and flavorful: The combination of sun-dried tomatoes, cream, and Parmesan creates a deeply satisfying sauce.
  • Quick and easy: Ready in under 30 minutes with minimal prep.
  • Restaurant quality: Tastes gourmet but requires no special skills or equipment.
  • Versatile: You can easily switch up the type of ravioli or add veggies.
  • Perfect for any occasion: Elegant enough for date night, easy enough for a family dinner.

Ingredients

  • 18 oz refrigerated chicken ravioli
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (in oil), drained and chopped
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon chopped fresh basil (plus more for garnish)

Directions

  1. Cook the chicken ravioli according to package directions. Drain and set aside.
  2. In a large skillet over medium heat, heat the olive oil.
  3. Add the garlic and sauté for 30 seconds until fragrant.
  4. Stir in the sun-dried tomatoes and cook for 1–2 minutes.
  5. Pour in the heavy cream and chicken broth. Stir to combine and bring to a gentle simmer.
  6. Add the Parmesan cheese, salt, black pepper, and red pepper flakes if using. Cook for 3–4 minutes until the sauce thickens slightly.
  7. Stir in the cooked ravioli and fresh basil. Toss gently to coat the pasta in the sauce.
  8. Simmer for another 2 minutes to allow flavors to blend.
  9. Serve hot, garnished with extra basil and grated Parmesan if desired.

Servings and timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Calories per serving: Approx. 465 kcal

Variations

  • Different ravioli: Try cheese, spinach, or mushroom ravioli instead of chicken.
  • Add protein: Toss in grilled shrimp, sliced chicken breast, or cooked Italian sausage.
  • Make it vegetarian: Use cheese ravioli and vegetable broth.
  • Add greens: Stir in spinach or kale during the last few minutes of cooking.
  • Zest it up: Add a squeeze of lemon juice or a touch of lemon zest for brightness.

storage/reheating

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Warm in a skillet over low heat with a splash of cream or broth to loosen the sauce.
  • Microwave: Heat in 30-second intervals, stirring occasionally to prevent the sauce from separating.
  • Freezing not recommended: The cream sauce may not maintain its texture after thawing.

FAQs

Can I use frozen ravioli instead of refrigerated?

Yes, just cook it according to the package instructions before adding it to the sauce.

What can I substitute for sun-dried tomatoes?

Roasted red peppers or cherry tomatoes can work, but sun-dried tomatoes offer the richest flavor.

Is there a lighter version of this recipe?

Use half-and-half or a mix of milk and Greek yogurt instead of heavy cream.

Can I make this dish ahead of time?

Yes, but it’s best served fresh. If making ahead, keep the pasta and sauce separate until reheating.

Can I use a different type of pasta?

Yes, tortellini or gnocchi are great alternatives if ravioli isn’t available.

How can I make the sauce thicker?

Simmer it a little longer or add more Parmesan cheese.

What wine pairs well with this dish?

A crisp white like Pinot Grigio or Sauvignon Blanc complements the creamy sauce nicely.

Can I make it spicy?

Yes, increase the red pepper flakes or add a dash of hot sauce to the sauce.

Is it okay to leave out the basil?

Yes, though fresh basil adds a great pop of flavor. You can sub with parsley or skip it altogether.

How do I store leftover sun-dried tomatoes?

Keep them in the fridge in their oil, sealed tightly, and use within a few weeks.

Conclusion

Creamy Sun-Dried Tomato Parmesan Ravioli is a rich, flavorful meal that delivers big taste with little effort. Whether you’re cooking for yourself, your family, or entertaining friends, this dish is sure to impress. With its luxurious sauce and tender ravioli, it’s a go-to recipe that satisfies every time.

You May Also Like

If the rich, velvety flavors of this Creamy Sun-Dried Tomato Parmesan Ravioli left you craving more, there’s plenty to explore next. Savor another creamy delight with the Creamy Parmesan Garlic Beef Bowtie Pasta, or bring a Mediterranean twist to your table with the herb-kissed Ravioli with Tomatoes, Asparagus, Garlic and Herbs. For garlic lovers, the Garlic Parmesan Sheet Pan Breadsticks make an ideal side to soak up any extra sauce. You might also enjoy the vibrant notes of the Zesty Lemon Garlic Chicken Bowtie Pasta or elevate your dinner game with the savory-sweet tones of Spicy Cajun Alfredo Pasta with Garlic Butter Steak Bites.

Print
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Ravioli served in a creamy Parmesan sauce with shredded chicken and wilted spinach, garnished with cracked black pepper.

Creamy Sun-Dried Tomato Parmesan Ravioli

  • Author: Chef Clara
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Low Salt
Print Recipe

Description

A luscious pasta dish featuring tender chicken-stuffed ravioli bathed in a velvety sun-dried tomato cream sauce with hints of garlic and Parmesan.

Ingredients

  • 18 oz refrigerated chicken ravioli
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (in oil), drained and chopped
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon chopped fresh basil (plus more for garnish)

Instructions

  1. Cook the chicken ravioli according to package directions. Drain and set aside.
  2. In a large skillet over medium heat, heat the olive oil.
  3. Add the garlic and sauté for 30 seconds until fragrant.
  4. Stir in the sun-dried tomatoes and cook for 1–2 minutes.
  5. Pour in the heavy cream and chicken broth. Stir to combine and bring to a gentle simmer.
  6. Add the Parmesan cheese, salt, black pepper, and red pepper flakes if using. Cook for 3–4 minutes until the sauce thickens slightly.
  7. Stir in the cooked ravioli and fresh basil. Toss gently to coat the pasta in the sauce.
  8. Simmer for another 2 minutes to allow flavors to blend.
  9. Serve hot, garnished with extra basil and grated Parmesan if desired.

Notes

  • Substitute chicken ravioli with cheese ravioli for a vegetarian version.
  • Adjust the cream and broth ratio for a lighter or richer sauce.
  • Use freshly grated Parmesan for best flavor and texture.
  • Garnish with pine nuts for added crunch and flavor.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

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