Description
A beginner-friendly creamy Tuscan ravioli recipe made with cheese ravioli, sun-dried tomatoes, spinach, and a rich parmesan cream sauce. Ready in just 30 minutes for a comforting, quick, and healthy meal.
Ingredients
Scale
- 1 (25 oz) package cheese ravioli
- 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 cheese ravioli according to the package directions in salted boiling water. Drain gently and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Pour in the heavy cream and whisk to combine. Stir in salt, pepper, paprika, and Italian seasoning. Let it simmer gently.
- Gradually sprinkle in the shredded parmesan cheese while stirring to ensure it melts evenly into the sauce.
- Add the baby spinach and sun-dried tomatoes. Stir and cook until the spinach wilts, about 2–3 minutes.
- Gently fold in the cooked ravioli and toss until evenly coated in the sauce. Serve immediately with extra parmesan on top if desired.
Notes
- Do not overcook ravioli; al dente is best to prevent breakage.
- If garlic browns too much, it can turn bitter—keep heat medium and stir constantly.
- Add milk or broth if the sauce gets too thick during reheating.
- Frozen ravioli can be used—just adjust cooking time based on the package.
- Substitute spinach with kale or arugula, adjusting cook time as needed.
- Prep Time: 12 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 214 kcal
- Sugar: 5g
- Sodium: 317mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 58mg