There is a something very satisfying about a dish of fresh ravioli (purchased at the market) and upgraded with a rich, homemade pan sauce. “Rosy” Cream Sauce with sun-dried tomatoes, peas and spinach assembled in stages but finished in no time.
I have made so many fast dishes and one pan sauces over the years. Days can get complicated with kids, work, life, but that dose not mean you have to give up on a delicious home cooked meal, any day of the week, with a few shortcuts in place. I love fresh pasta, and living in New York, I am fortunate to have access to so many providers that make make it perfectly. Even at the grocery store you can find an endless variety in the refrigerated and freezer cases. If you don't have the chance to make a stop, any box of dried pasta you have tucked away in the cupboard will do. The beauty of this dish is the sauce. One pan, built in layers and pulled together quickly. This is a simple recipe that is easily adaptable to what you have on hand. Bon appetite!
Pasta with “Rosy” Sun-dried Tomato Sauce & Peas
2 tbsp cooking oil, olive or canola 2 to 3 large cloves garlic, minced fine 1 small onion (or half of a medium onion), diced small ¼ cup sun-dried tomatoes, chopped 1 tbsp all-purpose flour 1 15oz can diced tomatoes, drained 2 cups chicken stock 2 cups (1 pint) heavy cream ½ cup frozen peas, defrosted 2 cups, loose spinach leaves, roughly chopped ¼ cup grated Parmesan cheese plus more for garnish Kosher salt and pepper taste 1 pound fresh raviolis (substitute: 1 pound dry or fresh pasta of your choice) cooked in generously salted water and drained. Torn basil leaves to serve (optional)
Heat a large stock pot, 2/3 of the way full of salted water. Cover and bring to a water to a boil.
While water is heating, in a large skillet, heat oil and garlic and onion until tender, about 5 minutes. Add sun-dried tomatoes and diced tomatoes, season with salt and pepper, continuing to cook additional 2 minutes. Add flour and stir until completely dissolved. Your tomato base should thicken. Add 2 cups of stock and continue to cook over medium-high heat until liquid is reduced by half, about 10 minutes. Add cream and reduce again until sauce begins to thicken again.
As sauce thickens, carefully drop raviolis into boiling water and cook until floating and just tender. If using alternative pasta, cook per manufacturer’s instructions or until al dente and drain.
To finish sauce, add peas and Parmesan, season again with salt and pepper if needed and bring to a simmer. Remove from heat and add chopped spinach leaves and cooked pasta, tossing together. The carried heat of the sauce will wilt the spinach.
Divide into serving bowls, and top each serving with additional Parmesan cheese and garnish with torn basil leaves. Serve hot and enjoy!
~Serves six people.
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