Description
A quick and easy weeknight dinner with cheese ravioli tossed in a creamy sun-dried tomato and artichoke sauce with spinach.
Ingredients
Scale
- 1 (20 oz) package refrigerated cheese ravioli
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 (14 oz) can artichoke hearts, drained and quartered
- 5 oz fresh baby spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Cook ravioli according to package directions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add sun-dried tomatoes and artichoke hearts; cook for 2-3 minutes.
- Add spinach and cook until wilted.
- Stir in heavy cream and Parmesan; simmer until slightly thickened.
- Add cooked ravioli and toss to coat. Season with salt, pepper, and red pepper flakes if desired.
- Serve immediately.
Notes
For a lighter version, use half-and-half instead of heavy cream. Add grilled chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 520
- Sugar: 4g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 18g