Ingredients:
18 oz ravioli of choice
2 tbsp butter
4 tbsp Olive Oil
2 cloves fresh garlic (crushed)
3 tbsp sun-dried tomato paste (regular works if you don’t have sun-dried)
1/2 cup chicken broth or stock
1 cup heavy cream
2 tbsp flour or cornstarch
1/3 cup fresh parmesan or asiago cheese
1/4 cup smoked Gouda cheese (can use Fontina or Monterey Jack cheese)
1 diced tomato (optional for garnish)
1 tsp fresh parsley (optional for garnish)

Instructions:

1. Cook ravioli to package instructions. Rinse with cold water and toss in 2 Tbsp of oil. Set aside.
2. In a saucepan, melt butter with 2 tbsp olive oil. Add garlic and sauté until fragrant (about 1 min.) Stir in the flour and mix until light brown. Add in the tomato paste and mix thoroughly.
3. Slowly add in the broth and cream.
4. Stir in the cheeses and mix until completely melted.
5. Ladle over cooked ravioli and top with fresh parsley and diced tomatoes before serving.

Thank you Susie Malott, Director of Payroll, for adding another terrific meal to our cookbook.