Ravioli was invented in the 14th Century. the name ravioli is from an old Italian word riavvolgere meaning ‘to wrap’. Chef Boyardee started canning ravioli in the 1930’s. Italian tradition is to serve vegetarian ravioli, typically on Fridays. Meat was a side dish or served later in the meal.Ravioli appears in many cultures besides Italian.
- 1 (20 oz) package refrigerated four-cheese ravioli
- 2 large Roma tomatoes (9 oz)
- 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 (I used 1%)
- 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
- Bring a large pot of water to a boil. Once boiling, add ravioli and Roma tomatoes. Boil pasta according to directions on package and cook tomatoes until skins burst (if they don’t burst after 6 minutes then cut an “x” in the bottom of tomatoes, and boil about 2 minutes longer), remove tomatoes and allow to rest until cool enough to handle, then peel, seed and dice tomatoes. Drain pasta.
- (While pasta boils prepare sauce). Place drained sun-dried tomatoes in a food processor and pulse until finely minced. In a large and deep skillet, melt butter over medium heat. Add garlic and saute 30 seconds then add flour and cook, stirring constantly 1 1/2 minutes. While whisking, slowly add in milk and cream. Add sundried tomatoes and whisk to separate clumps. Season with salt and pepper to taste and add red pepper flakes. Cook sauce until thickened, bringing it to light boil, while stirring constantly, then reduce heat and add parmesan cheese and diced Roma tomatoes. Cook until cheese has melted, stirring frequently. Thin sauce with an additional 1/4 cup milk if desired. Add cooked ravioli to sauce and toss to evenly coat, then toss in half of the chopped basil. Serve warm topped with remaining basil.
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