In a pot on the stove, cook the raviolis following the package instructions. Once finished, drain and set aside.

In a saucepan over medium heat melt the butter. Cook the garlic for 1 minute until fragrant. Stir the flour in until lightly brown. Lastly, add in the sun-dried tomatoes and tomato paste and mix well.

Slowly pour in the broth and cream, mixing everything together. Stir in the cheese until melted.

In a serving bowl, add in a few cooked raviolis and spoon the sauce over them. Top with the diced tomatoes and a garnish of fresh parsley if desired.