Creamy Tuscan Cheese Ravioli
Tender cheese ravioli in a luscious sun-dried tomato and spinach cream sauce offers a rich, flavorful, and comforting Italian-inspired dinner perfect for weeknights.
Equipment
- 1 large pot for boiling ravioli
- 1 large skillet for making sauce
Ingredients
- 12-14 oz cheese ravioli 1 package
- 2-3 tbsp butter or olive oil
- 1 small onion finely chopped
- 3-4 garlic cloves minced
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes sliced
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes for heat
- Optional garnish: fresh basil or parsley
Instructions
- Bring a large pot of salted water to a boil and cook the ravioli according to package instructions until tender. Drain and set aside.
- Heat butter or olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Add the sun-dried tomatoes and fresh spinach, cooking until the spinach wilts and the sauce thickens slightly.
- Stir in the grated Parmesan cheese until melted and the sauce is smooth.
- Season the sauce with salt, black pepper, and red pepper flakes if desired.
- Add the cooked ravioli to the skillet and gently toss to coat with the creamy sauce.
- Serve warm, garnished with fresh basil or parsley if desired.
Notes
- Swap ravioli varieties like spinach or mushroom for different flavors.
- Add a splash of pasta water if sauce gets too thick.
- Use oil-packed sun-dried tomatoes for richer sauce.
- Pair with garlic bread or a crisp green salad.