Ingredients
Equipment
Method
Step-by-Step Instructions
- Melt 3 tablespoons of butter over medium heat until bubbly and foamy, about 1-2 minutes.
- Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Stir in 2 tablespoons of tomato paste and a pinch of red pepper flakes; cook for another minute.
- Gradually add 1 cup of chicken broth, stirring well and let simmer for about 2 minutes.
- Reduce heat to low, mix in 1 cup of heavy cream and ½ cup of Parmigiano Reggiano; cook until smooth.
- Add ½ cup of chopped fresh basil and season with sea salt and black pepper; stir for another minute.
- Toss the cooked ravioli in the creamy sauce until well-coated before serving.
Nutrition
Notes
For best flavor, use fresh, high-quality ingredients. Adjust cream for desired thickness and explore herb variations for twists.
