Description
Tuscan-Inspired Creamy Ravioli with Spinach and Sun-Dried Tomatoes is a fast, flavorful 30-minute dinner featuring a velvety garlic cream sauce, sun-dried tomatoes, and tender spinach.
Ingredients
• 2 tablespoons butter
• 4 cloves garlic, minced
• ½ teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh lemon juice
• ¼ cup chicken stock (or vegetable stock)
• 1 cup heavy cream
• 1 cup fresh baby spinach, packed
• 2 (9-10 ounce) packages of ravioli
• ⅓ cup sun-dried tomatoes, packed in oil (reserve 1 tbsp oil)
• Freshly grated parmesan cheese and basil, for topping
Instructions
1. Bring a large pot of salted water to a boil. Add ravioli and cook 1 minute less than package directions. Drain and set aside.
2. In a sauté pan over medium heat, melt butter and sun-dried tomato oil. Add garlic and sauté until fragrant, about 30 seconds.
3. Add onion powder, Italian seasoning, lemon juice, chicken stock, heavy cream, and chopped sun-dried tomatoes. Stir and simmer for 2 minutes.
4. Add drained ravioli to the sauce and stir gently to coat. Let sit 1 minute to thicken.
5. Top with spinach and basil. Cover for 1–2 minutes until wilted. Stir to combine.
6. Serve immediately with freshly grated parmesan.
Notes
– Use vegetable stock to keep it vegetarian.
– Ravioli fillings that work well: mushroom, cheese, sausage and kale, lobster, spinach and ricotta.
– Pasta water can replace stock in a pinch.
– Frozen spinach can be substituted — thaw and squeeze dry first.
– Not freezer-friendly due to cream-based sauce.
- Prep Time: 5
- Cook Time: 20
- Method: Skillet
- Cuisine: Italian