Sun-Dried Tomato Ravioli with Basil Cream Sauce & Jumbo Reese’s Heart Stuffed Cookie

Happy Valentine’s Day!! What do you have planned today? I am going to the Brooks Museum with some friends for a visiting internet cat video film festival! It’s going to be absolutely ridiculous and I cannot wait. After all, I don’t need to do anything mushy today because I already celebrated Valentine’s Day over the past weekend when I was visiting my boyfriend. We actually made the ravioli I am sharing with you today!

I packed my ravioli press in my luggage, but unfortunately my stand mixer + pasta rolling attachments were unable to come with me. So the BF used his muscles to roll out this dough by hand with a rolling pin. Serious dedication. He even got creative and made a little heart ravioli for me out of the last pieces of dough (which you can make out on the top of the pile).

So stay at home tonight with your favorite person, and make this dish for/with them. Serve with some roasted brussels sprouts and a nice glass of wine. Oh and don’t forget dessert! How about an easy jumbo cookie stuffed with a 5 ounce heart-shaped Reese’s? Scroll down for that lovely treat.

In mom news, her MRA had to be postponed yesterday due to some minor things and as a result was not able to go home yesterday. But I talked to her and she sounds good although still tired. Best part is her vision has already started to improve!

Sun-Dried Tomato Ravioli

One year ago: Raspberry Hugs Cheesecake Blossoms

Two years ago: Sweet Swirl Cookies


Serves 6



1-3/4 cups plus 2 Tbsp all-purpose flour

2 eggs

1 Tbsp tomato paste

1 Tbsp olive oil

Pinch salt & pepper


8 oz. ricotta cheese

1/2 cup freshly grated Parmesan cheese

6 Tbsp chopped sun-dried tomatoes

2 egg yolks (set 2 egg whites aside)


1/4 cup fresh basil leaves

1/3 cup white wine

2 cloves garlic

1 cup heavy cream

Salt and pepper


  1. Pour flour into a mound on your chosen surface.  Make a well in the center of the dough.  Add eggs, tomato paste, olive oil, salt and pepper to the well.  Using a fork, begin to whisk the eggs with the tomato paste.  Begin to incorporate the flour into the eggs.  As the dough begins to form a shaggy mass, switch to using your hands.  Begin to knead the remaining flour into the dough, pressing with the heel of your hands.  Once all of the flour is incorporated into the dough, form it into a ball and wrap in plastic.  Set dough aside for 1 hour.
  2. Prepare filling by mixing ingredients together in a small bowl.  Set egg whites in another small bowl.
  3. Divide the past dough in half.  Using your desired method, roll out pasta until it is about 1/8-inch thick.
  4. If using a ravioli form: Lightly coat with flour and lay a sheet of pasta over it. Place the top of the form on the pasta sheet, pressing gently to make impressions for the filling. Remove the top of the form, and place 1 tablespoon of filling in each impression. Lightly moisten the border of the pasta sheet and in between the filling with the egg whites, using a pastry brush. Cover the filled impressions with a second sheet of dough. use a rolling pin to roll over the top of the form to cut and separate the ravioli. Push the finished ravioli out of the form. Let finished pasta rest on a baking sheet dusted with flour for about 5-10 minutes.
  5. If free styling the ravioli: Flour your work surface and place one sheet of pasta dough on the counter.  Add tablespoons of filling about 1-2 inches apart.  Using a pastry brush, paint around the ricotta filling with the egg whites.  Lay the second sheet of dough on top of the first.  Press the top layer of pasta onto the lower layer, trying to remove any air bubbles from the ravioli.  Cut the ravioli apart using a knife, pizza cutter or pasta cutter. Let finished pasta rest on a baking sheet dusted with flour for about 5-10 minutes.
  6. Bring a large pot of salted water to a rolling boil.  As the water comes to a boil, prepare the cream sauce.  Combine basil, white wine and garlic in a blender and blend until smooth.  Pour contents of the blender into a saucepan and bring to a boil over medium heat.  Add heavy cream and stir with a whisk.  The sauce will take about 15 minutes to reduce.  Don’t be tempted to raise the heat to high, let it reduce slowly.  Once the sauce is close to your desired thickness, give it a taste.  Season with salt and pepper.
  7. As the sauce is reducing, add ravioli to the boiling water.  Don’t walk away, it won’t take that long to cook the ravioli through.  Once the pasta floats to the top, it is done, this will take about 3-5 minutes.  Fish out pasta with a slotted spoon and set to drain in a colander.  Allow pasta to drain for 1 minute before serving.  Serve ravioli with basil cream sauce.

Source: Adapted slightly from Wilde in the Kitchen.

Jumbo Reeses Heart Stuffed Cookie


Serves 2


2 Tbsp unsalted butter, softened to room temperature

2 Tbsp sugar

2 Tbsp packed brown sugar

2 Tbsp beaten egg

1/4 tsp vanilla extract

4 Tbsp all-purpose flour

4 Tbsp old-fashioned oats

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp ground cinnamon

2 Tbsp festive pretzel M&Ms

2 Tbsp white chocolate chips

1- 5 oz. Reese’s Peanut Butter Heart


  1. Preheat oven to 350 degrees. Coat a small heart shaped spring-form pan with nonstick spray.
  2. In a medium-sized mixing bowl, stir the butter and sugars together until creamed. Add the egg and vanilla and mix.
  3. Stir in flour, oats, baking soda, salt and cinnamon and stir until fully incorporated. Add in M&Ms and white chips and stir.
  4. Place half the dough in the center of the pan. Press until evenly spread over the bottom. Place the Reese’s heart on top and cover evenly with the remaining dough.
  5. Bake for 13-15 minutes, until the edges are browned. Cool completely on a wire rack. Remove from pan and serve with ice cream.

Source: Adapted from Bake Your Day.


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