Marry Me Ravioli is a twist on a viral Marry Me Chicken recipe. I elevated store-bought ravioli with a rich, homemade cream sauce featuring sun-dried tomatoes, fresh basil, Parmesan, garlic, onion, white wine, and heavy cream. This easy weeknight dinner comes together in under 30 minutes, and it might be one of the best pasta dishes I’ve made yet!
Marry Me Ravioli
Prepare to make a crowd-pleasing dish that everyone will love! I combined heavy cream, chicken broth, garlic, onion, white wine, Parmesan, sun-dried tomatoes, and fresh basil to create a rich, flavor-packed cream sauce that will win everybody’s heart! It’s quickly become a favorite in my home, especially with my husband! While it’s perfect for a busy weeknight, you can easily scale it up to serve a large group. This delicious sun-dried tomato sauce works perfectly with any type of ravioli—try it with mushroom, spinach, cheese, or butternut squash-stuffed ravioli, or, as I did, with pesto-stuffed ravioli. Or, try it with protein-filled ravioli like lobster or sausage, or simply add pan-seared chicken. If you love this creamy Marry Me Ravioli, be sure to try creamy sun-dried tomato chicken mozzarella pasta or this popular Tuscan shrimp orzo for a perfect dinner lineup!
Substitutions and variations for ravioli
- Ravioli types. Use any refrigerated or frozen ravioli or tortellini—options like cheese, spinach, pesto, mushroom, or butternut squash-stuffed all work well.
- Pasta. Swap ravioli for other types of pasta, ideally short varieties such as bow-tie (farfalle), spiral (fusilli), penne, orzo, or rigatoni.
- Rice. The sun-dried tomato sauce pairs well with jasmine, basmati, long-grain, or Arborio rice.
Add protein
Add your favorite protein to Marry Me Ravioli to make it a heartier, complete meal. You can add grilled chicken or steak. Or leftover cooked chicken or rotisserie chicken. Here are some other ideas:
- Garlic Butter Shrimp
- Best Pan-Seared Skinless Boneless Chicken Thighs
- Bacon Scallops with Lemon Butter Sauce
Storage and reheating tips
- Fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended.
- Microwave. Reheat in 30-second intervals, stirring in between, for a minute or two until warmed through. You may need to add a splash of milk or half-and-half to keep the sauce creamy.
- Stovetop. Reheat in a skillet over low to medium heat, adding a bit of cream or half-and-half to prevent the sauce from drying out. Stir occasionally until hot.
- Oven. Preheat to 300°F (150°C). Place the sun-dried tomato ravioli in an oven-safe dish, cover with foil, and heat for 15–20 minutes, or until fully warmed through.
Other ravioli recipes you might like
Spinach and Mushroom Ravioli
Garlic Butter Chicken with Zucchini, Corn, and Ravioli
Vegetarian Ravioli with Sweet Potatoes and Portobello Mushrooms
Butternut Squash Ravioli with Brown Butter Sauce and Pecans
Chicken Ravioli with Basil Pesto and Veggies
Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes
Marry Me Ravioli
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Ingredients
- 16 oz refrigerated ravioli
- salt and pepper
- ⅓ cup chopped onion white or yellow
- 5 cloves garlic finely chopped
- 4 oz oil-packed sun-dried tomatoes drained of most oil, chopped
- ½ cup dry white wine or use chicken stock
- 1 cup heavy cream
- ½ cup shredded Parmesan room temperature
- ½ cup chicken stock or more
- fresh basil
Instructions
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Boil ravioli according to package instructions. Drain. In the meantime, proceed with the rest of the recipe.
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In a large, high-sided skillet, add chopped onion, garlic, and sun-dried tomatoes (including some of the oil from the jar, but drain most of it). You don’t need any cooking oil because the sun-dried tomatoes are packed in oil, and you can add more if needed. Cook on low to medium heat for about 5 minutes until the onions are softened. Deglaze the pan with ½ cup of white wine, allowing it to cook down slightly.
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Next, pour in 1 cup of heavy cream and bring to a simmer over low to medium heat. Stir in the shredded Parmesan cheese until fully incorporated. If the sauce is too thick, add ½ cup of chicken to thin it out, adding more if necessary. Season with salt and pepper to taste.
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Add the cooked and drained ravioli to the skillet with the sauce and gently reheat. Top with fresh basil and serve.
Nutrition
