Cheese Ravioli with a Skinny Sun-Dried Tomato Alfredo Sauce is the perfect comforting one pan 30 minute meal. The best for busy weeknights – made with a rich and creamy lightened up Alfredo sauce with sun-dried tomatoes that’s full of flavor.
This simple and cheesy ravioli dish comes together in under 30 minutes and makes a delicious meal for busy weeknights. And it’s super simple to customize with your favorite kind of ravioli.
A generous helping of sundried tomatoes gives this an amazing flavor without having to use butter or cream. Best of all, it comes together in without a ton of ingredients and it’s something I think the whole family can love.
The fresh basil and parsley are the perfect compliment that you definitely do NOT want to miss out on. And you can add whatever veggies you love and or have on hand.
- 1 9-12-ounce package of fresh refrigerated cheese ravioli or ravioli of your choice
- 1-1/2 tablespoons olive oil
- 4 cloves garlic minced
- 1/4-1/2 cup sun-dried tomatoes chopped
- 4 tablespoons flour I used a gluten-free blend with great results
- 1 cup low-sodium low-fat chicken broth
- 1 cup low-fat milk I used 1%
- 2/3 cup freshly-grated Parmesan cheese
- 1/4 teaspoon sea salt or more to taste
- 1/4 teaspoon black pepper
- 1 handful fresh basil leaves torn
- fresh parsley finely chopped
- freshly grated Parmigiano-Reggiano cheese
- Using a large skillet, cook the pasta according to package directions. Drain and set aside.
- Return skillet to medium heat and drizzle pan with olive oil.
- Add the garlic and saute for about 1 minute, stirring occasionally until garlic is fragrant. Add the sun-dried tomatoes and cook for another 2 minutes.
- Whisk in the flour and stir to combine, cooking the flour for about 2 minutes.
- Gradually whisk in the chicken broth followed by the milk, bringing to a low boil, stirring constantly.
- Add more milk if the mixture is too thick or as needed.
- Season with salt and pepper, to taste.
- Pour the sauce over the cooked pasta and toss. Add basil and spinkle with fresh parsely.
- Add grated Parmigiano-Reggiano cheese if desired.
Feel free to use whatever pasta you prefer or have on hand instead of ravioli.
More cheesy goodness:
Zucchini Noodle Skillet Lasagna {One Pan} {GF}
One Pan Taco Pasta Skillet with Vegetables
{One Pan} Mexican Rice Skillet
Did you try this recipe?
Chastity -
Kelly, I love that you have created a skinny alfredo sauce! I love the yummy creaminess of alfredo, but the unnecessary fat. Your sauce is so simple and I love that uses a lot of garlic. Garlic cooking is one of my favorite smells.
I hope you are doing well, Kelly. Have a great weekend!
Christin@SpicySouthernKitchen -
Sun-dried tomato cream sauce is one of the most delicious things ever! My whole family would love this.
Tiffany | Baking at Tiffanys -
I love pasta but don’t get it often because it can be heavy. Love that this is a skinny version! I wouldn’t have thought you could make a skinny alfredo, but this looks and sounds fantastic. Will have to try it soon!
Lokness @ The Missing Lokness -
I love your lightened version of Alfredo. With that sun-dried tomatoes and garlic, I am sure the sauce must be packed with amazing flavors! I am always worried about making cream sauce, because they are always fatty. But yours looks great! I will be trying it!
Renee @Two in the Kitchen -
Ravioli is one of my favorite meals! I order it almost every time I go to an Italian restaurant! I love that you lightened this version up because I am a bit more careful now that I’m older of all that heavy cream sauce!! 🙂