Description
Silky ravioli tossed in a rich Tuscan-style cream sauce with sun-dried tomatoes, garlic, spinach, and parmesan. Ready in 30 minutes, this one-skillet dish is your new weeknight comfort food hero.
Ingredients
20 ounces cheese ravioli (fresh or refrigerated)
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
½ cup sun-dried tomatoes, chopped
2 cups fresh baby spinach
1 cup heavy cream
½ cup chicken or vegetable broth
½ cup grated parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
2. Stir in the sun-dried tomatoes and spinach. Cook until spinach is wilted, about 2–3 minutes.
3. Pour in heavy cream and broth. Stir to combine and let simmer for 2–3 minutes.
4. Gently add cooked ravioli to the skillet. Toss to coat and simmer for 4–5 minutes.
5. Stir in grated parmesan and season with Italian seasoning, salt, and pepper. Turn off the heat and stir until cheese melts.
6. Serve warm with extra parmesan and a sprinkle of red pepper flakes, if desired.
Notes
Use refrigerated ravioli for faster cooking and better texture.
To thin the sauce, add a splash more broth or cream just before serving.
For extra protein, stir in cooked chicken or shrimp at the end.
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 4g
- Sodium: 690mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 105mg
Keywords: creamy ravioli, Tuscan pasta, easy ravioli dinner