1 cup whipping cream
1/4 cup butter, melted
3/4 cup Parmesan cheese, grated
1-2 Tablespoons sundried tomatoes, diced
1/2 teaspoon basil
1 bag cheese ravioli (I have used "Mini Round Cheese Ravioli" from Giant Eagle and also "Portobello Mushroom Ravioli," and both were delicious!)
Combine melted butter, whipping cream, and parmesan cheese in a saucepan. Whisk occasionally over medium heat until parmesan cheese is melted. Add sundried tomatoes (approximately 2 tablespoons-- more or less to your liking) and basil. Turn heat down to low. Heat for about 10-15 minutes, stirring occasionally, until sundried tomatoes are softened.
During the last 5 minutes of sauce being done, bring another pot of water to a boil and then heat the frozen ravioli according to package. (The Giant Eagle one's that I used only took 3 1/2 minutes for the larger mushroom raviolis and 2 1/2 minutes for the mini round cheese ravioli.)
