Description
An easy and flavorful pasta dish with cheese ravioli, spinach, and sun-dried tomatoes in a creamy garlic sauce.
Ingredients
Scale
- 1 (20 ounce) package refrigerated cheese ravioli
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 5 ounces fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook ravioli according to package directions until al dente. Drain and set aside.
- While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add sun-dried tomatoes and cook for 2 minutes, stirring occasionally.
- Add fresh spinach and cook until wilted, about 2-3 minutes.
- Reduce heat to low and stir in heavy cream and Parmesan cheese. Cook until sauce thickens slightly, about 2 minutes. Season with salt, pepper, and red pepper flakes if using.
- Add cooked ravioli to the skillet and gently toss to coat with the sauce. Serve immediately, garnished with extra Parmesan if desired.
Notes
For extra flavor, add a pinch of red pepper flakes. You can substitute half-and-half for a lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 620 kcal
- Sugar: 8 g
- Fat: 34 g
- Carbohydrates: 58 g
- Protein: 22 g