Description
Ravioli in Creamy Tuscan Sauce is a rich and elegant pasta dish featuring cheese or spinach-filled ravioli tossed in a garlicky cream sauce with sun-dried tomatoes, spinach, and Parmesan. It’s indulgent, flavorful, and perfect for any occasion.
Ingredients
- 10–12 oz ravioli (cheese, spinach, or mushroom filled)
- 1 tbsp olive oil or butter
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 2 cups baby spinach
- 3/4 cup heavy cream
- 1/4 cup chicken or vegetable broth (optional)
- 1/2 cup Parmesan cheese, grated
- Salt, to taste
- Black pepper, to taste
- Optional: pinch of red pepper flakes
- Optional: 1 tsp Italian seasoning
- Optional: fresh basil, for garnish
Instructions
- Cook the ravioli according to package directions. Drain and set aside.
- In a large skillet, heat olive oil or butter over medium heat. Sauté garlic and sun-dried tomatoes for 1–2 minutes until fragrant.
- Add heavy cream and bring to a gentle simmer. Let it cook for 3–4 minutes to thicken slightly.
- Stir in Parmesan cheese until melted. Season with salt, pepper, and optional red pepper flakes and Italian seasoning.
- Add spinach and stir until wilted.
- Add cooked ravioli to the sauce and toss gently to coat. Add a splash of broth or pasta water if needed to loosen the sauce.
- Serve hot, garnished with extra Parmesan and fresh basil if desired.
Notes
- Use cheese or spinach ravioli for the best flavor pairing with the creamy sauce.
- Add grilled chicken or Italian sausage for a heartier version.
- Swap spinach with kale or sun-dried tomatoes with roasted red peppers for variety.
- Reheat gently in a skillet with a splash of cream to keep the sauce smooth.
- Store leftovers in the fridge for up to 2 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 85mg
