Serves: 2 | Prep: 5 min | Cook: 8-10 min | Ready: 15 min
10-15 oz. Buitoni Four Cheese Ravioli
(1/2-2/3 of 20 oz. pkg.)
1/2 tsp. minced garlic
2 T. butter, divided
1/3 c. chicken broth
2 T. cream cheese
2 T. sour cream
1/4 c. Parmesan cheese
15-20 Flavor Bombs tomatoes, halved
lemon juice and zest, to taste
salt and pepper to taste
Cook ravioli according to directions. Reserve ½ cup pasta cooking water, then drain.
While ravioli is cooking, melt 1 tablespoon butter in a large pan over medium heat. Add garlic and cook, stirring, until softened, 2-3 minutes.
Add 1/3 cup chicken broth/stock, cream cheese, sour cream, half the Parmesan and 1 tablespoon butter to pan with garlic. Whisk until combined and creamy, then stir in tomato.
Add a squeeze of lemon juice to taste. Season generously with salt and pepper.
Add drained ravioli to pan with sauce; gently toss until thoroughly coated with cream sauce. If sauce seems dry add more pasta cooking water, a splash at a time, until ravioli is coated in a creamy sauce.
Plate and top with remaining Parmesan and lemon zest to taste.