Ravioli with Sun Dried Tomato Cream Sauce

Dayem!! You need to try this crazy-awesome dish! Sweet and meaty sun dried tomatoes are woven into a velvety, garlic- and herb-infused sauce, and then tender ravioli jump in to join the revelry. Ready in less than 30 minutes, this is one of the most unbelievable meals I've ever had the pleasure of making.

And get this - even though it's a "cream sauce", it's healthy! The base of the sauce is BROTH, thickened with a little butter-flour roux. A small amount of half and half (NOT cream) is added at the end for consistency and butteriness; there's just enough half and half to accomplish that goal, without ramping up calories and fat grams.

And, since you start with store-bought ravioli, this recipe is a snap to prepare. Boil the pasta, make the sauce, combine the two, and serve. That's it!

Ravioli with Sun Dried Tomato Cream Sauce 

1 pound fresh or frozen ravioli
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups chicken broth
1/2 cup half and half
1/2 cup oil-packed sun dried tomatoes, chopped
Salt and ground black pepper
Grated parmesan cheese, for serving
Fresh basil leaves for serving, optional

Cook the ravioli until al dente (it cooks for another minute or two in the sauce).
Meanwhile, melt the butter in a large skillet over medium heat. When the butter is bubbly, whisk in the flour until smooth. Whisk in the oregano, basil, onion powder, and garlic powder. Whisk in the broth and bring to a simmer. Simmer for 2 minutes, until the sauce thickens. Stir in the sun dried tomatoes. Add the half and half and return to a simmer.
Add the ravioli and simmer for 1 to 2 minutes to heat through. Season to taste with salt and pepper.
Serve the ravioli with basil leaves on top (if using) and parmesan cheese on the side.
Serves 4