I absolutely adore ravioli! Unfortunately, it often takes way more time to make from scratch than I want to spend on a regular basis. Even though making your own pasta can be fun and delicious, the store bought is just as great and it’s convenient.
They are also perfect for that last minute I need to cook something but waited too long to plan and execute a multistep meal. You can always quickly boil them and add any jar of sauce for a quick meal or with a little more effort create a whole new dish like this with a homemade sauce. Seriously why use a jar of alfredo when you can make a sauce from scratch that will make the store-bought ravioli taste like a dish cooked in a five-star restaurant?
This simple chicken and ravioli sauce is creamy with just the perfect touch of tomato. While it has several ingredients that I specifically purchased for this meal, a lot of the items are what I had in my fridge. I only had a tiny bit of sundried tomatoes, so I added canned tomatoes and tomato paste to enhance the flavor. We love the cento tomato paste in the metal tube. It has a wonderful tomato flavor and is perfect for those dishes that only need a tiny bit of tomato paste. I also only had 1 cup of heavy cream left, so I added milk to the sauce. Doing so helped it from being too thick but wasn’t so much that it became runny. The big key to making this an Alferdo is the use of the parmesan and Ramano cheese. That cheese combined with the cream makes the flavor we all know and enjoy.
Serve this up with some steamed broccoli or green beans and Enjoy!
Creamy Tomato Chicken Ravioli
Ingredients
- 20 oz four cheese ravioli Buitoni family size pack
- 2 pounds Chicken tenders roughly 6-8 tenders
- 1 cup heavy cream
- 1 cup whole milk
- 1-2 tbsp Sundried tomatoes
- 1 cup chopped onion
- 2 tbsp Minced garlic
- 1 tbsp Tomato paste
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic powder
- 2-4 tbsp Olive oil
- 1 cup Canned tomatoes
- 6 oz Shredded Italian blend cheese. Parmesan, Romano, and Asiago cheese
Instructions
- In a medium bowl place, the chicken tenders, roughly 1 tbsp olive oil, salt, pepper, and garlic. Mix and rub the spices all over the chicken tenders. Heat a large skillet with 1-2 tbsp olive oil. Place the chicken tenders into the heated pan and cook through turning over as needed. Once cooked remove the chicken and set aside.
- In the same pan add a little more of the olive oil, chopped onion and minced garlic. Sautee for a minute or two then add tomato paste and sundried tomatoes. Stir around allowing the paste to cook a little. Pour in the cup of tomatoes, heavy cream, and milk. Mix thoroughly so the milk and cream fully blend with the onion and tomatoes. Mix the cheese into the sauce and then add the ravioli into the sauce. Cover with a lid and simmer on low for 3-5 minutes.
- While the ravioli cooks in the sauce cut the chicken into bite size pieces. After a few minutes remove the lid from the ravioli and stir around. Once ravioli is tender add the chicken and blend into the pasta. Enjoy!
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