Description
Tuscan-inspired creamy ravioli with spinach and sun-dried tomatoes is a quick and delicious weeknight dinner. Tender cheese ravioli are tossed in a rich, creamy sauce with vibrant spinach and tangy sun-dried tomatoes, all seasoned with Italian herbs.
Ingredients
Scale
- 1 (20 oz) package refrigerated cheese ravioli
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 3 cloves garlic (minced)
- 1/2 small onion (finely chopped)
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 3 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional)
Instructions
- Cook ravioli according to package directions. Drain and set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
- Add sun-dried tomatoes and cook 1 minute. Pour in broth and heavy cream, bring to a simmer. Stir in Italian seasoning, salt, pepper, and red pepper flakes if using.
- Add spinach and cook until wilted, about 2 minutes. Stir in Parmesan cheese until melted and smooth.
- Add cooked ravioli to the sauce and toss gently to coat. Serve immediately with extra Parmesan if desired.
Notes
For a lighter version, substitute half-and-half for heavy cream. If using dried sun-dried tomatoes (not oil-packed), rehydrate in hot water for 10 minutes before chopping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450 kcal
- Sugar: 5 g
- Fat: 28 g
- Carbohydrates: 35 g
- Protein: 18 g