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
