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Overhead view of Cheese Ravioli with a Skinny Sun-Dried Tomato Alfredo Sauce in a skillet

Cheese Ravioli with a Skinny Sun-Dried Tomato Alfredo Sauce

Cheese ravioli served with a rich and creamy lightened up alfredo sauce with sun-dried tomatoes that's full of flavor and easy to make.
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


  • 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

Toppings (optional):

  • fresh parsley finely chopped
  • freshly grated Parmigiano-Reggiano cheese


  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 Parmigiano-Reggiano cheese if desired.

Recipe Notes

Feel free to use whatever pasta you prefer or have on hand instead of ravioli.

Nutrition Facts
Cheese Ravioli with a Skinny Sun-Dried Tomato Alfredo Sauce
Amount Per Serving (1 serving (1/4 recipe))
Calories 164 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Cholesterol 16mg5%
Sodium 674mg28%
Potassium 392mg11%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 5g6%
Protein 10g20%
Vitamin A 275IU6%
Vitamin C 7.8mg9%
Calcium 285mg29%
Iron 1.3mg7%
* 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.