Dinner simply doesn't get any easier than this! Three ingredients and ten minutes are all you need to make this sun-dried tomato pasta.
If you're looking for a ridiculously easy recipe for those days when you have no time or energy to get dinner on the table, this one is for you.
Refrigerated pasta is a great shortcut ingredient to keep on hand. It cooks up in mere minutes and can be tossed with a quick sauce for an easy, fuss-free meal.
Why you will love this
- Minimal prep - Slice up some shallots and grab a jar of sun-dried tomatoes from your pantry.
- Quick cooking - Refrigerated pasta only takes 2-3 minutes to cook.
- Satisfying - Pasta is comfort food and this dish is packed with incredible flavor.
For more quick and easy pasta dishes, try Easy Ravioli sauce, Tortellini with Pink Sauce, and Mushroom Ravioli with Sage Butter.
Ingredient notes
- Pasta - Refrigerated pasta adds ease to this quick-cooking recipe. I used four cheese ravioli. Any variety of ravioli or tortellini can be used. If using frozen pasta, allow a few extra minutes of cooking time.
- Sun-dried tomatoes add intense tomato flavor. Be sure to use oil-packed tomatoes - the oil provides tremendous flavor to the tomatoes and it is also a key component of the sauce. I love Mezzetta Julienne cut sun-ripened dried tomatoes for their incredible flavor and texture.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Bring a pot of well-salted water to a boil. Cook the pasta according to the package directions. Drain.
- Meanwhile, heat a non-stick skillet over medium heat with olive oil and the oil from the sun-dried tomatoes. Add the sliced shallots and sun-dried tomatoes to the skillet. (Image 1)
- Cook for 4-5 minutes until the shallots are soft and translucent. (Image 2)
- Add the ravioli and toss to combine. (Image 3)
Serving ideas and variations
- For hearty appetites, stir in sautéed shrimp or cooked and sliced chicken or sausage.
- Add artichoke hearts or olives to the shallots and tomatoes.
- Serve with garlic bread and a garden salad.
- Serve alongside roasted green beans or artichoke hearts.
For more serving ideas, check out these best sides, sauces, and salads to pair with ravioli.
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Ravioli with Sun-Dried Tomatoes
Ingredients
- 10 ounces refrigerated cheese ravioli (or similar)
- 2 teaspoons olive oil
- 2 teaspoons oil from sun-dried tomatoes
- 2 shallots (sliced)
- ½ cup sliced oil-packed sun-dried tomatoes (not drained)
Instructions
- Bring a pot of well-salted water to a boil. Cook the pasta according to the package directions. Drain.
- Meanwhile, heat a non-stick skillet over medium heat with olive oil and the oil from the sun-dried tomatoes. Add the sliced shallots and sun-dried tomatoes to the skillet. Cook for 4-5 minutes until the shallots are soft and translucent. Add the ravioli and toss to combine.
Notes
- If using frozen pasta, allow a few extra minutes of cooking time.
- Don't skimp on the oil-packed tomatoes. The oil provides incredible flavor and is a key component of the sauce.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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