Ingredients
- 18 oz cheese ravioli (fresh or frozen)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes (in oil), chopped
- 3 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook ravioli according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté garlic for about 30 seconds until fragrant.
- Add sun-dried tomatoes and cook for another minute.
- Pour in the heavy cream and bring to a simmer. Stir in Italian seasoning, salt, pepper, and red pepper flakes if using.
- Add parmesan cheese and stir until melted and the sauce thickens slightly.
- Stir in the spinach and cook until wilted.
- Add cooked ravioli to the skillet and gently toss to coat with the sauce.
- Serve hot, garnished with extra parmesan and fresh herbs if desired.
Notes
- Add grilled chicken or shrimp for extra protein.
- Use mushroom or spinach ravioli for variation.
- Swap heavy cream with half-and-half for a lighter version.
- Make it dairy-free using coconut cream and nutritional yeast.
- Reheat gently in a skillet with a splash of cream or milk to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 85mg
