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Creamy Tuscan Ravioli
Emily

Easy Weeknight Creamy Tuscan Ravioli

A quick and comforting pasta dish made with cheese ravioli, a creamy garlic-Parmesan sauce, spinach, and sun-dried tomatoes. Perfect for busy weeknights when you want gourmet flavor in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 20 oz cheese ravioli (fresh or frozen)
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach
  • 1/2 cup sun-dried tomatoes, sliced

Equipment

  • Large pot for boiling ravioli
  • skillet for sauce
  • strainer to drain ravioli
  • Wooden spoon or spatula

Method
 

  1. Cook ravioli according to package instructions until al dente. Drain and set aside.
  2. In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
  3. Stir in heavy cream and gently simmer. Add grated Parmesan, stirring until smooth.
  4. Mix in fresh spinach and sun-dried tomatoes, cooking until spinach wilts.
  5. Gently fold in the cooked ravioli, ensuring they are well-coated with sauce.
  6. Serve immediately, garnished with extra Parmesan if desired.

Notes

Use frozen ravioli for convenience or fresh for extra flavor. You can add grilled chicken or shrimp to make it heartier. For a lighter version, substitute half-and-half for heavy cream. Best served immediately while hot and creamy.