Description
Creamy Sun-Dried Tomato Ravioli is a cozy, restaurant-worthy pasta dish made in under 30 minutes. With rich garlic cream sauce, sun-dried tomatoes, and spinach all tossed with pillowy ravioli, it’s a comforting and quick dinner perfect for any night of the week.
Ingredients
9 oz ravioli (fresh or frozen)
1/2 cup sun-dried tomatoes (chopped)
2 cups fresh spinach
1 cup heavy cream
2 cloves garlic (minced)
1/2 cup grated Parmesan cheese
1 tablespoon butter
1 tablespoon olive oil
1/4 teaspoon chili flakes (optional)
1 tablespoon fresh basil (optional, for garnish)
Salt and pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain and set aside.
2. In a large skillet, heat butter and olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1–2 minutes.
3. Stir in chopped sun-dried tomatoes and cook for 2–3 minutes to soften.
4. Pour in heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir until sauce thickens.
5. Add fresh spinach and stir until wilted. Season with salt, pepper, and chili flakes to taste.
6. Add cooked ravioli to the skillet. Toss gently to coat in sauce. Simmer for 1–2 minutes until heated through.
7. Serve immediately, garnished with fresh basil and extra Parmesan if desired.
Notes
Use refrigerated ravioli for even faster cooking.
Don’t overcook the garlic—burnt garlic will taste bitter.
Add a splash of pasta water if the sauce gets too thick.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 95mg
Keywords: creamy ravioli, sun-dried tomato pasta, quick dinner