2 Tbsp. butter
1 garlic clove, minced (more if you want)
1 c. chicken stock or broth
1/2 c. sun dried tomatoes
2 cups whipping cream
3 tsp. cornstarch
8-12 oz. fresh or frozen ravioli * She used bertolli 20 oz., and there was plenty of sauce
2 T. chopped fresh parsley (only if using dried basil)
salt & fresh ground pepper
Melt butter in med. saucepan over low heat. Add garlic and cook 30 secs. Add stock and tomatoes and bring to a boil. Simmer uncovered over medium heat about 10 mins. or until tomatoes are tender. Remove tomatoes with slotted spoon. Cut into smaller pieces. Return tomatoes to saucepan. Add cream and bring to a boil, and add your corn starch stirring consistantly. While this is simmering cook ravioli according to directions. Drain well. Add basil and/or parsley to sauce. Season to taste with salt and pepper. Mix with your pasta, and that's it.
Hayley says, "Serve with a side of crusty bread to sop up the extra sauce, and there you have it!" Linda added the sliced grilled steak. I'm thinking that it will be fabulous with grilled chicken too! OH MY! It was fab! Enjoy!