Ingredients

  • 2 Tbsp. Butter
  • 1 Garlic Cloves, minced
  • 9 oz. Ravioli's or Totellini's, cooked
  • ½ cup Sun Dried Tomatoes, dry-pack
  • 1 cup Whipping Cream
  • 2 Tbsp. Chopped Parsley

Directions

1. Melt: butter in small sauce pan over low heat. Add garlic and cook 30 seconds.
2. Add: stock and tomatoes; bring to a boil. Simmer, uncovered over medium heat, about 10 minutes or until tomatoes are tender. Remove tomatoes. Cut small tomatoes in half and larger tomatoes in quarters. Return to sauce pan.
3. Add: cream and bring to a boil, stirring. Simmer over medium heat until sauce is thick enough to lightly coat a spoon.
4. Cook: ravioli or tortellini according to package directions. Meanwhile reheat sauce (if Chilled). Drain pasta gently but thoroughly.
5. Add: basil to sauce and if desired, parsley. Taste and adjust seasoning.
6. To Serve: spoon a little sauce onto heated plates, top with a few ravioli or tortellini's and spoon a little sauce over them and top with more parsley.

Notes
This is also very good over baked salmon.
Sauce can be kept, covered, about 1 day in refrigerator.


Categories
Seafood
Keywords
Salmon