Elevate your dinner with this luxurious Creamy Tuscan Ravioli! The ravioli is perfectly cooked and smothered in a creamy, garlicky sauce, paired with fresh spinach and flavorful sun-dried tomatoes. It’s a little taste of Italy right at your dinner table, and it’s so simple to make!
Why You’ll Love This Recipe
I love how rich and comforting this Creamy Tuscan Ravioli is. The creamy sauce is so luscious and packs a punch with garlic, paprika, and Italian seasoning. The baby spinach and sun-dried tomatoes add a vibrant flavor and texture that make each bite feel like a treat. Plus, it’s quick to make, and the ravioli does most of the work, so I get to enjoy a decadent meal without spending hours in the kitchen.
Ingredients
1 25 oz package cheese ravioli
2 tbsp butter
3 tsp garlic, minced
½ tsp salt
1 cup heavy cream
½ tsp black pepper
½ tsp paprika
1 tsp Italian seasoning
¼ cup Parmesan cheese, shredded
1 cup baby spinach, washed and chopped
½ cup sun-dried tomatoes, drained and chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Cook the ravioli according to the package directions. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the heavy cream, whisking continuously. Add salt, black pepper, paprika, and Italian seasoning. Continue to whisk until the sauce starts to bubble.
Gradually add the shredded Parmesan cheese, whisking until fully incorporated and the sauce is smooth.
Stir in the chopped baby spinach and sun-dried tomatoes. Cook, stirring occasionally, until the spinach is wilted.
Add the cooked ravioli to the skillet, tossing gently to coat with the sauce.
Serve immediately, garnished with additional Parmesan cheese if desired.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Storage/Reheating
I recommend storing any leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, simply warm the ravioli and sauce on the stove over medium heat, stirring occasionally. If it seems too thick, I add a splash of milk or cream to bring it back to the desired consistency.
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FAQs
Can I use a different type of ravioli?
Yes! While cheese ravioli is a great option, you can use any ravioli you prefer, such as spinach, mushroom, or even meat-filled ravioli.
Can I make this dish ahead of time?
I recommend making this dish fresh, as the creamy sauce may not hold up well when reheated. However, you can prepare the sauce and ravioli separately, then combine them just before serving.
Is this recipe vegetarian?
Yes! This creamy Tuscan ravioli is vegetarian, thanks to the cheese-filled ravioli and the veggie-based sauce.
Can I make this recipe dairy-free?
For a dairy-free version, substitute the cheese ravioli with a plant-based ravioli and use a non-dairy milk (like coconut milk or almond milk) instead of heavy cream. You can also use dairy-free cheese in place of Parmesan.
Can I freeze the leftovers?
While the sauce and ravioli might freeze, the texture could change when reheated. I suggest enjoying it fresh to get the best flavor and texture.
Conclusion
This Creamy Tuscan Ravioli is an indulgent and easy dinner that brings the best of Italian flavors to your table. The creamy garlic sauce combined with spinach, sun-dried tomatoes, and Parmesan cheese creates a rich, comforting dish that’s sure to satisfy. Whether you’re cooking for a special occasion or just craving something delicious, this recipe is always a winner.
📖 Recipe:
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Creamy Tuscan Ravioli
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This creamy Tuscan ravioli recipe combines rich, garlicky sauce with spinach and sun-dried tomatoes, creating an easy, decadent meal. Ready in just 30 minutes, it’s the perfect comforting Italian dish for any occasion.
Ingredients
1 25 oz package cheese ravioli
2 tbsp butter
3 tsp garlic, minced
1 cup heavy cream
½ tsp salt
½ tsp black pepper
½ tsp paprika
1 tsp Italian seasoning
¼ cup Parmesan cheese, shredded
1 cup baby spinach, washed and chopped
½ cup sun-dried tomatoes, drained and chopped
Instructions
- Cook the ravioli according to the package directions. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream, whisking continuously. Add salt, black pepper, paprika, and Italian seasoning. Continue to whisk until the sauce starts to bubble.
- Gradually add the shredded Parmesan cheese, whisking until fully incorporated and the sauce is smooth.
- Stir in the chopped baby spinach and sun-dried tomatoes. Cook, stirring occasionally, until the spinach is wilted.
- Add the cooked ravioli to the skillet, tossing gently to coat with the sauce.
- Serve immediately, garnished with additional Parmesan cheese if desired.
Notes
Use any type of ravioli you prefer, such as spinach, mushroom, or meat-filled ravioli.
Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat on the stove, adding a splash of milk if needed.
For a dairy-free version, substitute with plant-based ravioli and non-dairy milk (like coconut or almond milk).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 690 kcal
