Creamy Tuscan Ravioli Spinach (Print-Friendly Version)
Tender ravioli in creamy sauce with spinach and sun-dried tomatoes brings Italian-inspired comfort to your table.
# What You’ll Need to Make This:
→ For the Pasta
01 -
700 g cheese ravioli
→ For the Sauce
02 -
28 g unsalted butter
03 -
3 teaspoons garlic, minced
04 -
240 ml heavy cream
05 -
0.5 teaspoon salt
06 -
0.5 teaspoon ground black pepper
07 -
0.5 teaspoon paprika
08 -
1 teaspoon Italian seasoning
09 -
25 g parmesan cheese, shredded
10 -
30 g baby spinach, washed and chopped
11 -
60 g sun-dried tomatoes, drained and chopped
# How to Prepare:
01 -
Cook ravioli in a large pot of boiling salted water according to package instructions. Drain thoroughly and set aside.
02 -
Melt butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds, stirring constantly until fragrant.
03 -
Slowly pour in heavy cream while whisking. Add salt, black pepper, paprika, and Italian seasoning. Continue whisking until the sauce begins to bubble.
04 -
Gradually add shredded parmesan cheese to the sauce, whisking constantly until fully melted and incorporated.
05 -
Stir in chopped spinach and sun-dried tomatoes. Cook, stirring occasionally, until spinach is wilted and vegetables are heated through.
06 -
Add the cooked ravioli to the skillet, gently tossing to coat pasta evenly in the creamy sauce.
07 -
Transfer to serving plates and garnish with additional parmesan cheese. Serve immediately.
# Extra Tips:
01 -
For best results, use fresh or high-quality refrigerated cheese ravioli and avoid overcooking the pasta.