Description
Creamy Tuscan Ravioli is a decadent and comforting dish featuring cheese-filled ravioli tossed in a rich, garlicky cream sauce enhanced with Parmesan cheese, sun-dried tomatoes, and fresh baby spinach. Perfect for a quick yet indulgent meal that captures the classic flavors of Tuscany, this recipe can be prepared in just 30 minutes and serves four.
Ingredients
Scale
Ravioli
- 1 25 oz package cheese ravioli
Sauce
- 2 tbsp butter
- 3 tsp garlic, minced
- 1 cup heavy cream
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tsp Italian seasoning
- ¼ cup Parmesan cheese, shredded
- 1 cup baby spinach, washed and chopped
- ½ cup sun-dried tomatoes, drained and chopped
Instructions
- Cook the Ravioli: Boil the cheese ravioli according to the package instructions until al dente. Once cooked, drain well and set aside to prepare the sauce.
- Sauté Garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds, stirring frequently until fragrant but not browned.
- Make the Cream Sauce: Pour in the heavy cream while whisking continuously. Add salt, black pepper, paprika, and Italian seasoning. Keep whisking until the sauce begins to bubble gently, ensuring the spices are evenly incorporated.
- Add Parmesan Cheese: Gradually whisk in the shredded Parmesan cheese, stirring until the sauce is fully smooth and creamy, with no lumps.
- Incorporate Vegetables: Stir in the chopped baby spinach and sun-dried tomatoes. Cook and stir occasionally until the spinach wilts down and the tomatoes are heated through, approximately 2-3 minutes.
- Toss Ravioli in Sauce: Add the cooked ravioli to the skillet and gently toss to fully coat the pasta in the creamy Tuscan sauce.
- Serve: Plate the ravioli immediately and optionally garnish with additional Parmesan cheese for an extra burst of flavor.
Notes
- Use fresh or dried cheese ravioli based on availability; fresh will yield a softer texture.
- For a lighter version, substitute heavy cream with half-and-half, keeping in mind the sauce will be less thick.
- Sun-dried tomatoes packed in oil work best for flavor; drain excess oil before chopping.
- Adjust seasoning to taste, adding more salt or pepper if desired.
- This dish is best served immediately for optimal texture and freshness.
