ravioli with sun-dried tomato cream sauce

serves 6

2 tablespoons butter
1 garlic clove, minced
1 14-ounce can chicken broth
3/4 cup sun-dried tomatoes (the dried kind)
1 pint (or more) of cream
3 or 4 fresh basil leaves, slivered
salt and freshly ground pepper to taste
25 ounces frozen ravioli (preferably Rosetto brand)

Prepare pasta. Meanwhile, blanche garlic in butter (about 1 minute). Add broth and tomatoes, bring to boil. Simmer uncovered over medium heat until tomatoes are tender (10 to 15 minutes). Remove tomatoes from pan, dice and return. Add cream and bring to boil, stirring. Simmer over medium heat until sauce is thick enough to lightly coat spoon, about 5 to 7 minutes (At this point, sauce may be covered and refrigerated for a day. Add a little cream when reheating, if necessary). Add basil, salt an pepper. Drain pasta well. To serve, spoon a little sauce on to heated plates. Top with pasta and spoon more sauce on top. Serve with remaining sauce separately.

Note: 2 teaspoons dried basil may be used in place of fresh. If using dried basil, add 2 Tablespoons fresh parsley.

Note: This may also be used as a sauce over sauteed chicken breasts.

Prep time: 30 minutes