Creamy Tuscan Ravioli

Creamy Tuscan ravioli is one of my favorite easy pasta dinners. It’s rich, indulgent, and packed with flavor—thanks to a silky parmesan cream sauce loaded with sun-dried tomatoes, garlic, and spinach. Toss in pillowy cheese-stuffed ravioli and you’ve got a dreamy, restaurant-style meal I can whip up at home in under 30 minutes.

Why You’ll Love This Recipe

I love this dish because it feels fancy but is incredibly simple to make. The creamy sauce comes together in one pan, and it coats the ravioli perfectly. The combination of garlic, sun-dried tomatoes, and parmesan is so comforting and flavorful. It’s a crowd-pleaser every time I make it—perfect for date night, busy weeknights, or even a casual dinner party.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cheese ravioli (fresh or frozen)

• Olive oil

• Garlic, minced

• Sun-dried tomatoes (in oil), chopped

• Baby spinach

• Heavy cream

• Grated parmesan cheese

• Italian seasoning

• Salt and black pepper

• Crushed red pepper flakes (optional, for a little heat)

• Fresh basil or parsley for garnish (optional)

Directions

1. I start by cooking the ravioli according to package directions, then drain and set aside.

2. In a large skillet, I heat olive oil over medium heat and sauté the garlic for about 30 seconds until fragrant.

3. I stir in the chopped sun-dried tomatoes and cook for another minute.

4. I pour in the heavy cream and bring it to a simmer. I add the Italian seasoning, salt, pepper, and red pepper flakes if I want some spice.

5. I stir in the parmesan cheese until it melts into the sauce, then toss in the spinach and cook until wilted.

6. I add the cooked ravioli to the skillet and gently stir to coat them in the creamy sauce.

7. I serve it hot, topped with extra parmesan and a sprinkle of fresh herbs.

Servings and timing

This recipe makes 3–4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add grilled chicken or sautéed shrimp to make it even more filling. I’ve also used mushroom or spinach ravioli for a fun twist. If I want to lighten it up, I use half-and-half instead of heavy cream. For a dairy-free version, I swap in coconut cream and nutritional yeast.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet with a splash of cream or milk to loosen the sauce. I avoid microwaving it too long so the sauce doesn’t separate.

FAQs

Can I use frozen ravioli?

Yes, I cook them directly from frozen according to the package instructions. They work just as well as fresh.

What’s the best type of sun-dried tomatoes to use?

I like using the ones packed in oil—they have more flavor and soften nicely in the sauce.

Can I make this ahead of time?

I recommend making the sauce fresh, but I can prep the ingredients ahead and cook it all just before serving for the best texture.

Is this dish vegetarian?

Yes, as long as I use cheese ravioli and check that the parmesan is vegetarian-friendly.

What should I serve with this?

I usually pair it with garlic bread or a green salad to balance the richness of the sauce.

Conclusion

Creamy Tuscan ravioli is everything I want in a comfort food meal—rich, cheesy, and full of bold flavors. It’s quick enough for a weeknight but delicious enough to serve to guests. Once I make it, it always earns a spot in my regular dinner rotation.