Tender cheese ravioli tossed in a rich sun-dried tomato and garlic cream sauce ready in 25 minutes.
In Austin, the concept of a "date night" can range from waiting in line for hours at a trendy barbecue joint to grabbing tacos from a truck. However, I am a firm believer that the most romantic meals are the ones cooked at home without stress. This "Marry Me" Ravioli plays off the famous chicken dish that went viral for its proposal-inducing flavor profile. It combines the intense savory punch of sun-dried tomatoes with the luxury of heavy cream and parmesan. It is rich, elegant, and incredibly fast to pull together. I love this recipe because it transforms store-bought refrigerated pasta into something that tastes like it came out of a high-end Italian kitchen on South Congress, all with a single skillet.
The secret to the depth of flavor in this sauce lies in the oil from the sun-dried tomato jar. Do not drain and discard it! Use a tablespoon or two of that infused red oil to sauté your onions and garlic. It carries the essence of the tomatoes and herbs, creating a savory foundation that plain olive oil simply cannot replicate.
The Ultimate Date Night Pasta
Why You'll Love This Recipe
- Restaurant Quality in Minutes: By using high-quality refrigerated ravioli, you cut the cooking time down significantly while maintaining a fresh pasta texture.
- The Sauce: The combination of white wine, heavy cream, and the acidity of the tomatoes creates a perfectly balanced sauce that isn't just one-note heavy.
- Minimal Prep: Chopping onions and garlic is the extent of the hard work; the rest is just simmering and stirring.
- Meatless Monday Option: This dish is naturally vegetarian (if using vegetable stock), but it is hearty enough to satisfy anyone.
Ingredients
To get that velvety sauce, you need specific fats and acids. Here is what you need:
- Ravioli: 16 oz refrigerated cheese or spinach ravioli. I prefer the refrigerated kind found in the deli section over frozen or dried for better texture.
- Sun-Dried Tomatoes: 4 oz oil-packed sun-dried tomatoes. You need the jarred variety to utilize the flavorful oil.
- Aromatics: ⅓ cup chopped white or yellow onion and 5 cloves of fresh garlic.
- Liquids: ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio) and ½ cup chicken stock (plus more for thinning).
- Heavy Cream: 1 cup. Do not substitute half-and-half if you want the sauce to thicken properly without curdling.
- Parmesan Cheese: ½ cup freshly grated. Pre-shredded cheese contains anti-caking agents that will make your sauce grainy.
- Basil: Fresh basil leaves for the finish.
How to Make Marry Me Ravioli
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the ravioli and cook according to the package instructions, usually about 3 to 4 minutes. You want them al dente. Drain the pasta, but reserve a little bit of the starchy pasta water just in case.
Sauté the Aromatics
While the water boils, heat a large, high-sided skillet over medium heat. Add the chopped sun-dried tomatoes, onions, and garlic. Instead of adding fresh oil, spoon in about a tablespoon of the oil from the sun-dried tomato jar. Sauté for about 5 minutes. You want the onions to soften and become translucent, and the garlic to become fragrant without burning.
Deglaze and Simmer
Pour in the ½ cup of dry white wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let the wine bubble and reduce by half, which usually takes about 2 to 3 minutes. This cooks off the raw alcohol bite and concentrates the flavor.
Build the Cream Sauce
Reduce the heat to low. Pour in the heavy cream and the ½ cup of chicken stock. Bring the mixture to a gentle simmer. Do not let it boil vigorously, or the cream may separate.
Melt the Cheese
Once simmering, sprinkle in the freshly grated Parmesan cheese. Stir constantly until the cheese melts and the sauce becomes smooth and uniform. If the sauce looks too thick or gluey, splash in a little more chicken stock until it reaches a velvety consistency that coats the back of a spoon. Season with salt and pepper to taste.
Combine and Serve
Add the cooked, drained ravioli directly into the skillet. Toss gently to coat the pasta in the sauce without breaking the delicate pillows. Let it warm through for 1 minute. Remove from heat and garnish generously with fresh chopped basil.
Common Mistakes to Avoid
- Overcooking the Ravioli: Ravioli can go from perfect to a burst, watery mess in seconds. Cook them one minute less than the package directions, as they will finish cooking in the hot sauce.
- Boiling the Sauce: Once you add the cream and cheese, keep the heat low. High heat can cause the dairy to curdle and the oils to separate, ruining the texture.
- Using Dried Basil: This recipe relies on the floral, sweet anise notes of fresh basil. Dried basil will not provide the same fresh lift to cut the rich cream.
Tips and Tricks for Success
- Grate Your Own Cheese: I cannot stress this enough. Buy a wedge of Parmesan and grate it yourself. The melting quality is superior to anything in a bag.
- The Wine Choice: Use a wine you enjoy drinking. If it tastes bad in the glass, it will taste bad in the sauce. A crisp, dry white is best.
- Spinach Addition: To add some greens and color, throw in 2 cups of fresh baby spinach right before you add the ravioli. The heat of the sauce will wilt it perfectly.
Variations
- Protein Packed: Add grilled chicken strips or seared shrimp on top for a heartier meal.
- Spicy Kick: Add ½ teaspoon of crushed red pepper flakes during the sauté step for a distinct heat that balances the sweet tomatoes.
- Tortellini Swap: This sauce works just as well with cheese or meat tortellini if you prefer a different pasta shape.
How to Serve
This is a rich dish, so keep the sides light. A crisp green salad with a sharp vinaigrette helps cleanse the palate. A slice of crusty garlic bread is essential for mopping up the extra sauce.
Make Ahead and Storage
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken significantly when cold.
- Reheating: Reheat gently on the stove over low heat. You will definitely need to add a splash of water, milk, or chicken stock to loosen the sauce back up.
- Freezing: I do not recommend freezing this dish. Cream-based sauces tend to separate and become grainy when thawed and reheated.
Recipe Notes / What I Learned
During testing, I found that the salt content of sun-dried tomatoes varies by brand. Some are very salty, while others are sweet. Taste your sauce before adding extra salt at the end to avoid over-seasoning.
Nutrition Snapshot
One serving contains approximately 600 calories, 35g fat, and 20g protein.
Marry Me Ravioli
Equipment
- 1 Large pot for boiling ravioli
- 1 Large, high-sided skillet for sauce
Ingredients
Group: Main Ingredients
- 16 oz refrigerated ravioli
- salt and pepper to taste
- ⅓ cup chopped onion white or yellow
- 5 cloves garlic, finely chopped
- 4 oz oil-packed sun-dried tomatoes drained of most oil, chopped
- ½ cup dry white wine or use chicken stock
- 1 cup heavy cream
- ½ cup shredded Parmesan room temperature
- ½ cup chicken stock or more
- fresh basil for garnish
Instructions
- Boil ravioli according to package instructions. Drain. In the meantime, proceed with the rest of the recipe.
- In a large, high-sided skillet, add chopped onion, garlic, and sun-dried tomatoes (including some of the oil from the jar, but drain most of it). Cook on low to medium heat for about **5 minutes** until the onions are softened. Deglaze the pan with ½ cup of white wine, allowing it to cook down slightly.
- Next, pour in 1 cup of heavy cream and bring to a simmer over low to medium heat. Stir in the shredded Parmesan cheese until fully incorporated. If the sauce is too thick, add ½ cup of chicken stock to thin it out, adding more if necessary. Season with salt and pepper to taste.
- Add the cooked and drained ravioli to the skillet with the sauce and gently reheat. Top with fresh basil and serve.
Notes
Nutrition
FAQs
Can I make this without wine?
Yes. You can substitute the wine with more chicken stock and a tablespoon of lemon juice or white wine vinegar to provide the necessary acidity.
Can I use dried tomatoes not in oil?
You can, but you will need to rehydrate them in hot water first, and you will need to use olive oil for sautéing since you won't have the jar oil.
Why is my sauce grainy?
Grainy sauce usually happens if the heat was too high when the cheese was added, or if pre-shredded cheese with cellulose was used.
