Go Back
+ servings
Print
Overhead view of Cheese Ravioli with a Skinny Sun-Dried Tomato Alfredo Sauce in a skillet

Cheese Ravioli Skillet

This creamy Cheese Ravioli Skillet is a delicious and satisfying meal featuring tender ravioli, garlic, sun-dried tomatoes, gluten-free oat flour and melty dairy-free cheese. Only 30 minutes to make for the perfect comforting and satisfying meal.

Course Main Course
Cuisine Italian
Keyword easy one skillet pasta dish, easy weeknight meal, quick dinner idea
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 164 kcal
Author Kelly

Ingredients

  • 12-15 ounce package of fresh refrigerated gluten-free ravioli or ravioli of your choice , we like Taste Republic or Kite-Hill
  • 1 1/2 tbsp olive oil or avocado oil
  • 4 cloves garlic minced
  • 1/4-1/2 cup sun-dried tomatoes chopped
  • 4 tbsp gluten-free oat flour , you can also use gluten-free 1-to-1 baking flour, cassava flour or all purpose flour if you're not gluten-free
  • 1 cup low sodium chicken broth
  • 1 cup unsweetened almond milk , or preferred milk of choice
  • 2/3 cup grated vegan Parmesan cheese , we like Violife, you can also use regular Parmesan if you're not dairy-free
  • 1/4 teaspoon sea salt , or more to taste
  • 1/4 teaspoon black pepper
  • 1 handful fresh basil leaves torn

Toppings (optional):

  • fresh parsley finely chopped
  • freshly grated Parmesan cheese

Instructions

  1. Using a large skillet, cook the pasta according to package directions. Drain and set aside.
  2. Return skillet to medium heat and drizzle pan with olive oil.
  3. 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.
  4. Whisk in the flour and stir to combine, cooking the flour for about 2 minutes.
  5. Gradually whisk in the chicken broth followed by the milk, bringing to a low boil, stirring constantly.
  6. Add more milk if the mixture is too thick or as needed.
  7. Season with salt and pepper, to taste.
  8. Pour the sauce over the cooked pasta and toss. Add basil and spinkle with fresh parsely.
  9. Add grated Parmesan cheese if desired.

Recipe Notes

How to store: If you have any leftovers, store them in an airtight container in the refrigerator for up to three days.

Unfortunately, this dish doesn't freeze well, as the creamy sauce may separate when reheated.

Nutrition Facts
Cheese Ravioli Skillet
Amount Per Serving (1 serving (1/4 recipe))
Calories 164 Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 5g6%
Protein 10g20%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.