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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring a large pot of salted water to a boil.
Add the Turkish ravioli.
Cook according to the package instructions until tender, usually 5 to 8 minutes.
Drain and set aside.
Heat the olive oil in a large skillet.
Sauté the garlic for 30 seconds until fragrant.
Add the tomatoes and cook for 8 to 10 minutes until you have a slightly thick sauce.
Add the paprika, salt, and pepper.
Pour in the heavy cream.
Stir and let simmer for 2 to 3 minutes over low heat.
Add the fresh basil.
Add the cooked ravioli to the sauce.
Gently mix to coat them well.
Cook for another minute.
Serve immediately.
Sprinkle with grated Parmesan and fresh basil leaves.
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For a spicier sauce, use hot chili powder instead of mild.
If fresh tomatoes are not available, canned crushed tomatoes work perfectly.
Can I use dried basil instead of fresh?
Yes, but fresh basil provides a more vibrant flavor. Use about 1 teaspoon of dried basil if substituting.
How can I make the sauce thicker?
Simmer the sauce longer to reduce it further, or add a bit more cream for a thicker consistency.
Is there a substitute for heavy cream?
You can use half-and-half or a mixture of milk and butter as a substitute for heavy cream.
Can I make this dish ahead of time?
You can prepare the sauce ahead of time and reheat it before adding the cooked ravioli.
What can I serve with Turkish ravioli?
A simple green salad or crusty bread pairs well with this dish.
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