Ravioli with Sun-dried Tomato Cream Sauce

This one also came from a ward cookbook. I altered it a bit (the changes have an * by them)
2 Tbsp. butter
1 garlic clove, minced (more if you want)
1 c. chicken stock or broth
1/2 c. dry packed sun-dried tomatoes (I used from the jar with oil and they were fine)
1 c. whipping cream or 1/2 & 1/2 (*I used 2 c.)
*I also used 2 tsp. cornstarch (not in the original recipe)
8-12 oz. fresh or frozen ravioli, agnolotti or tortellini (I used 4 cheese ravioli- there wasn't a meat brand available- next time I will try the meat kind; but this was still super good)

2 Tbsp. chopped fresh basil or 2 tsp. dried
2 T. chopped fresh parsley (only if using dried basil)
salt & fresh ground pepper

Melt butter in med. saucepan over low heat. Add garlic and cook 30 secs. Add stock and tomatoes and bring to a boil. Simmer uncovered over medium heat about 10 mins. or until tomatoes are tender. Remove tomatoes with slotted spoon. Cut into smaller pieces. Return tomatoes to saucepan. Add cream/half & half and bring to boil, stirring. Simmer over medium heat until sauce is thick enough (about 5 mins). ***At this point, it wasn't thick enough for me- I added another 1 c. of cream and about 2 tsp. of cornstarch to thicken it up. It was a better, thicker consistency. I stirred it until it was how I wanted it.
Cook ravioli according to directions. Drain well. Add basil and/or parsley to sauce. Season to taste with salt and pepper. Mix sauce with ravioli. And you're ready to go.