Sun-Dried Tomato Cream Sauce and Pavioli

Make this fast and easy dish for Bucket, Feb. 2019- so delish!  It's friend Sophia's recipe she got from a friend who got it from a friend....you know how that goes.  Thank you, friends!

 

 

Sun-Dried Tomato Cream Sauce and Ravioli

2 Tbsp. butter
1 garlic clove, minced (more if you want)
1 c. chicken stock or broth
1/2 c. sun dried tomatoes 
2 cups whipping cream
3 tsp. cornstarch
8-12 oz. fresh or frozen ravioli * She used bertolli 20 oz., and there was plenty of sauce

2 Tbsp. chopped fresh basil or 2 tsp. dried
2 T. chopped fresh parsley (only if using dried basil)
salt & fresh ground pepper

Melt butter in med. saucepan over low heat. Add garlic and cook 30 secs. Add stock and tomatoes and bring to a boil. Simmer uncovered over medium heat about 10 mins. or until tomatoes are tender. Remove tomatoes with slotted spoon. Cut into smaller pieces. Return tomatoes to saucepan. Add cream and bring to a boil, and add your corn starch stirring consistantly. While this is simmering cook ravioli according to directions. Drain well. Add basil and/or parsley to sauce. Season to taste with salt and pepper. Mix with your pasta, and that's it.



Note: I bought the sun-dried tomatoes julienned so I didn't have to cut them up after.  Look for them.

 I baked chicken tenders dusted with dry Italian Seasoning mix and baked them for about 1/2 and julienned them for the pasta.  I also toasted pine nuts and sprinkled on the top.  Okay, and if truth be known, I also added a couple of oz. of cream cheese and didn't use the cornstarch.  Because, you know, all that cream wasn't just enough for me. lol!