Creamy Italian Ravioli
A quick, rich store-bought ravioli tossed in a creamy parmesan sauce with baby spinach and sun-dried tomatoes.
🍳 Cook: 15 min
Ingredients
| 20 oz | 565 g | ravioli (store-bought refrigerated) |
| 2 cups | 480 ml | fresh baby spinach, packed - large stems removed |
| 6 oz | 170 g | sun-dried tomatoes, chopped |
| 2 cups | 480 ml | heavy cream |
| 1 3/4 cups | 420 ml | parmesan, finely grated |
| 1/2 cup | 120 ml | white wine (Sauvignon Blanc; can substitute chicken broth) |
| 1/4 cup | 60 ml | unsalted butter |
| 2 tbsp | 30 ml | minced garlic (8 cloves minced) |
| 1 tbsp | 15 ml | olive oil |
| 1 tsp | 5 ml | Italian seasoning |
| 1/8 tsp | 0.6 ml | cayenne pepper (optional) |
Instructions
- While you are making the sauce, boil your ravioli according to the package instructions and drain when finished. Add salt and 1 tablespoon of olive oil to your pasta water so that it does not stick.
- In a large saute pan, add the olive oil then melt the butter into the oil over medium heat. Add the Italian seasoning and cayenne pepper to the pan and swirl to combine.
- Add the minced garlic to the pan and cook for about 1 minute, or until the garlic is fragrant, not burnt. Add the wine to the pan and simmer for about 2 - 3 minutes.
- Stir in the heavy cream and bring just to a boil, then keep at a simmer for 6 - 8 minutes, whisking occasionally.
- Reduce the heat to low then add the finely grated parmesan cheese to the pan and whisk quickly to combine.
- Stir in the spinach and sundried tomatoes. Add the cooked ravioli to the sauce and gently stir and spoon the sauce over the ravioli to coat them. Serve hot and enjoy!
Notes: If you do not like sun-dried tomatoes, you can substitute 1 cup of regular chopped tomatoes. Tip: If you would like to thicken the sauce more, whisk in an additional 1/4 cup of finely grated parmesan. If you need to thin the sauce, whisk in an additional 1/4 cup of heavy cream.
Course: Main Course. Cuisine: Italian. Author: Christi.