Description
A delicious creamy cheese ravioli dish with sun-dried tomatoes and fresh spinach.
Ingredients
Scale
- 1 pound cheese ravioli
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cups fresh spinach
- 1/4 teaspoon black pepper
- Salt to taste
- 1/4 cup reserved pasta water (as needed)
Instructions
- Bring a large pot of salted water to a boil and cook ravioli according to package directions. Drain, reserving 1/4 cup pasta water.
- In a large skillet over medium heat, melt butter and sauté garlic for 1 minute.
- Add sun-dried tomatoes and cook for another minute to release flavor.
- Pour in heavy cream and bring to a simmer. Stir in parmesan and Italian seasoning. Let simmer 2-3 minutes until slightly thickened.
- Stir in spinach until wilted. Add a splash of pasta water if the sauce is too thick.
- Gently fold in the cooked ravioli. Stir to coat evenly with the sauce.
- Sprinkle with black pepper, garnish with fresh basil if desired, and serve hot.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream.
- Garnish with fresh basil for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 75mg