Creamy Tuscan Ravioli (Print Version)
# Ingredients:
→ For the Pasta
01 -
1 lb cheese ravioli
→ For the Tuscan Cream Sauce
02 -
2 tbsp butter
03 -
3 garlic cloves, minced
04 -
½ cup sun-dried tomatoes, drained and chopped
05 -
1 cup chicken broth
06 -
1 cup heavy cream
07 -
1 cup grated Parmesan cheese
08 -
3 cups fresh spinach, roughly chopped
09 -
1 tbsp garlic powder
10 -
1 tbsp Italian seasoning
11 -
Salt and pepper to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the cheese ravioli according to the package directions until tender. Drain and set aside.
02 -
In a large skillet, melt the butter over medium-high heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté together for about 2 minutes until the garlic is fragrant.
03 -
Stir in the chicken broth, heavy cream, and Parmesan cheese. Mix everything together until the cheese melts into the sauce.
04 -
Add the salt, pepper, garlic powder, and Italian seasoning. Let the sauce simmer for 3 to 5 minutes to thicken slightly and let all the flavors come together.
05 -
Toss in the fresh spinach and stir it into the sauce. It'll wilt down pretty quickly - just keep stirring until it's completely wilted.
06 -
Add your cooked ravioli to the skillet and gently toss everything together until each piece is nicely coated with the creamy sauce. Be gentle so you don't break the ravioli.
07 -
Serve immediately while it's hot and creamy. Enjoy your Tuscan-inspired dinner.
# Notes:
01 -
Fresh or frozen ravioli both work great - just follow the package cooking directions.
02 -
Sun-dried tomatoes packed in oil have the best flavor. Drain them well before chopping.
03 -
The sauce thickens as it sits, so if you have leftovers, add a splash of broth or cream when reheating.
04 -
You can use vegetable broth instead of chicken broth to make this vegetarian.
05 -
Baby spinach or regular spinach both work - just chop it roughly so it mixes in well.
06 -
This is best eaten fresh, but leftovers keep in the fridge for up to 3 days.