Sun-Dried Tomato Cream Sauce and Ravioli

I have a new favorite! I admit that I had seconds on this last night at Bunco and, truth be told, I could have eaten every bite and then lapped the plate clean with my roll afterward! t barely! Here's the deal. If my friend, Linda, is cooking, you know it's going to be delish! And I've quickly come to know that the same is true for her daughter Hayley, who Linda got this recipe from! This photo is Hayley's photo from another time, but, last night at Bunco, Linda served the sauce already mixed with the pasta and then slices of grilled steak over top of that. Not at all a dieters dish, but ooooooooh, myyyyyyyyyyyyyy, this recipe is every bit as good as anything I have ever tasted at Olive Garden or Macaroni Grill! A must try!

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 Tbsp. chopped fresh basil or 2 tsp. dried
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!