Wednesday, September 21, 2011

Ravioli with Tomato-Basil Cream Sauce

(Have you entered my Giveaway from Gold Medal Whole Wheat White Flour? Hurry up and do it NOW!)

There are certain things that draw me to a dish.  I like creamy meals.  Meals that have cheese.  Pasta.  Dishes that have normal everyday ingredients I normally have in my kitchen, or can pick up easily from my local small town grocery store.  While this meal doesn't have ALL of those things, it has most of them, and it came together in less than 15 minutes, which was awesome.

The original recipe calls for fresh basil.  I kill basil.  My plant this year didn't even last 2 days. . .I think they get fried, and/or I forget to water them.  And the fresh basil at my grocery store looked rather, um. . .sickly.  Not something I wanted to put in a dish OR garnish it with.  So I used dried basil.  While it doesn't give it that beautiful green color in the mix, it gives it that wonderful basil taste!

Overall though, this recipe was VERY easy, and something that could be a 'pantry recipe', if you keep frozen ravioli's in the fridge.

Posted at:
Adapted from:

  • 1 package (approx 20oz) cheese ravioli
  • 1 jar four cheese rosa alfredo sauce (I used Bertolli)
  • 2 Tbsp water
  • 4-5 roma tomatoes, chopped
  • 1-1 1/2 Tbsp dried basil
  • grated parmesan cheese (for topping)

Prepare the ravioli according to package directions.  While the pasta cooks, pour the sauce into a medium pan.  Pour the water into the jar and shake.  Add to the saucepan.  Stir in chopped tomatoes and basil, and heat through.  When ravioli is done cooking, drain, and mix together with sauce.  Top with parmesan cheese.



  1. That's definitely my kind of meal. My basil is barely hanging on, so I need to make this and use some up :)

  2. This recipe looks so good...You have made it perfect...Will surely try soon...Thanks for the recipe...



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