Ravioli with Creamy Sun-dried Tomato and Basil Sauce

INGREDIENTS

1 20 ounce package

refrigerated four-cheese ravioli

large Roma tomatoes ((9 oz))

3/4 cup

sun-dried tomato halves in oil (, drained (about 13 halves))

2 tbsp

butter

4 cloves

garlic (, minced)

2 1/2 tbsp

flour

1 3/4 cups

milk ((I used 1%))

1/3 cup

heavy cream

Salt and freshly ground black pepper (, to taste)

1 pinch

red pepper flakes (, to taste)

1/3 cup

finely shredded parmesan cheese

1/2 cup

fresh basil (, chopped)