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Creamy Tuscan Ravioli

A heartwarming dish of creamy pasta featuring cheese ravioli, a luscious cream sauce, sun-dried tomatoes, and fresh spinach—perfect for any gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 1300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package 25 oz package cheese ravioli Look for high-quality, fresh options if possible.
  • 2 tbsp butter Use olive oil for a lighter version.
  • 3 tsp garlic (minced) Be attentive not to burn the garlic.
  • 1 cup heavy cream Substitute with coconut cream for a dairy-free option.
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • 1 tsp Italian seasoning Replace with fresh herbs for a twist.
  • ¼ cup parmesan cheese (shredded) Experiment with different types of cheese.
  • 1 cup baby spinach (washed and chopped) Add a pop of color and nutrition.
  • ½ cup sun-dried tomatoes (drained and chopped)

Method
 

Cooking the Ravioli
  1. Start by cooking the cheese ravioli according to the package directions. Once done, drain them gently and set aside.
Making the Sauce
  1. In a large skillet, heat the butter over medium heat until melted without browning.
  2. Add the minced garlic and cook until fragrant, about 30 seconds; avoid burning it.
  3. Pour in the heavy cream while whisking continuously, then gradually add salt, pepper, paprika, and Italian seasoning. Let it gently bubble.
  4. Add the parmesan cheese to the sauce, whisk until melted and creamy.
  5. Fold in the chopped spinach and sun-dried tomatoes, cooking for about a minute until spinach is wilted.
Finishing Touches
  1. Gently add the cooked ravioli into the sauce and toss carefully to coat.
  2. Serve immediately, garnished with extra parmesan cheese if desired.

Notes

Store leftover ravioli in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months. Reheat on low heat on the stovetop or in the microwave in short bursts.