Description
A delightful dish of tender cheese ravioli enveloped in a rich, aromatic sauce with sun-dried tomatoes, perfect for quick weeknight dinners.
Ingredients
Scale
- 10 ounces refrigerated cheese ravioli
- 2 teaspoons olive oil
- 2 teaspoons oil from sun-dried tomatoes
- 2 shallots, sliced
- 1/2 cup sliced oil-packed sun-dried tomatoes, not drained
Instructions
- Bring a pot of well-salted water to a boil.
- Cook the pasta according to the package directions, then drain.
- Meanwhile, heat a non-stick skillet over medium heat and add the olive oil along with the oil from the sun-dried tomatoes.
- Add the sliced shallots and sun-dried tomatoes; cook for 4-5 minutes until the shallots are soft and translucent.
- Add the ravioli and toss to combine, coating the pasta in the mixture.
Notes
Consider pairing with a crisp green salad or garlic bread. You can freeze portions for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg