Ten-Minute Ravioli with Tomato Cream Sauce

By mschweickert

Ingredients

• 9 ounces purchased 4-cheese ravioli
• 3 tablespoons extra-virgin olive oil
• 6 garlic cloves, minced
• 2 pounds ripe tomatoes (red, yellow, and/or orange), seeded, chopped
• 1 cup dry white wine
• 1/3 cup whipping cream
• 2 tablespoons chopped fresh tarragon
• 1/2 cup grated Parmesan cheese

Preparation

Step 1

Preparation

Cook pasta according to package instructions; drain.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes and simmer until juicy, about 5 minutes. Stir in wine; simmer 3 minutes. Stir in cream and tarragon; simmer until slightly thickened, about 2 minutes. Stir in cheese. Season sauce with salt and pepper. Place ravioli in serving bowl. Spoon sauce over.