Creamy Tuscan Ravioli
A quick and delicious creamy pasta dish featuring ravioli in a rich sauce with spinach and sundried tomatoes.
Ingredients
Pasta
- 2 packages refrigerated cheese ravioli (about 18 oz)
Sauce Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup fresh spinach
- 1 cup sundried tomatoes, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
Cooking
- In a large pot of boiling salted water, cook the ravioli according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant.
- Stir in the fresh spinach and sundried tomatoes, cooking until the spinach is wilted, about 2-3 minutes.
- Pour in the heavy cream, mixing well. Add the Parmesan cheese and stir continuously until it melts and the sauce thickens slightly. Season with salt and pepper to taste.
- Gently fold in the cooked ravioli, ensuring each piece is well coated in the creamy sauce.
- Garnish with fresh basil, if desired, and enjoy your delicious meal immediately!
Notes
To complement your ravioli, serve with a simple side salad drizzled in balsamic vinaigrette or garlic bread. For leftovers, store in an airtight container in the refrigerator for up to 3 days.