Ingredients
Scale
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream
- ½ teaspoon red pepper flakes (optional, for a little heat)
- 1 teaspoon dried Italian seasoning
- 1 package (20 oz) refrigerated cheese ravioli (or your favorite variety)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh basil, chopped (plus more for garnish)
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot or deep skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
- Stir in the crushed tomatoes, chicken broth, heavy cream, red pepper flakes (if using), and Italian seasoning. Mix well and bring the mixture to a gentle simmer.
- Add the ravioli to the pot, stirring to coat them in the sauce. Cover and simmer over medium-low heat for 8-10 minutes, stirring occasionally, until the ravioli are tender and cooked through.
- Reduce the heat to low and stir in the Parmesan cheese, mozzarella cheese, and fresh basil. Mix until the cheese is melted and the sauce is creamy.
- Taste and adjust seasoning with salt and pepper as needed. Garnish with additional fresh basil and serve hot. Enjoy!
Notes
- Add Protein or Veggies: Grilled chicken, shrimp, or sautéed mushrooms pair wonderfully with this dish. You can also stir in spinach or peas for added nutrition.
- Reheating Tip: Reheat leftovers on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce as needed.
- Prep Time: 10
- Cook Time: 25
