Creamy Italian Ravioli
Creamy Italian Ravioli is an amazing restaurant-quality meal that is ready in 15 minutes!
This easy pasta dish is made using store-bought refrigerated ravioli then smothered in a rich garlic parmesan cream sauce with fresh baby spinach and sun-dried tomatoes. To be honest, this creamy ravioli is just plain awesome! It is so quick and easy to make but you will feel like you are eating at a nice Italian restaurant.
You can easily customize this recipe. You can pick whichever ravioli filling you like. If you want to keep it vegetarian, try using a mushroom ravioli, spinach ravioli, artichoke or cheese ravioli. If you are a meat lover, I saw some Italian sausage stuffed ravioli that was very tempting. You could also add some cooked chicken to the sauce to create a Creamy Tuscan Chicken Pasta. You might also want to serve it with some crusty bread to soak up any leftover sauce. Whichever ravioli you choose, I am sure it is going to be one tasty dinner!
What you need to make this easy Italian ravioli recipe:
- ravioli – I used store-bought refrigerated ravioli. You can pick whichever filling you like!
- fresh baby spinach
- sun-dried tomatoes – Mine were packed in olive oil. Do not add all that oil to the pan. If you do not like sun-dried tomatoes, you can substitute regular chopped tomatoes
- heavy cream
- parmesan – finely grated.
- white wine – I used Sauvignon Blanc. You can also substitute chicken broth.
- unsalted butter
- minced garlic
- olive oil
- Italian seasoning
- cayenne pepper – optional
How to make Italian Cream Sauce
This rich garlic parmesan cream sauce is ridiculously delicious and so easy to make…
While you are making the Italian cream 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. Then add the Italian seasoning and cayenne pepper to the pan and swirl to combine.
Next, 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 quickly whisk to combine. 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.
Finally, 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!
More Creamy Pasta
- Cajun Shrimp Pasta
- Creamy Mushroom Pasta
- Creamy Chicken Diavolo Pasta
- Pumpkin Fettucine Alfredo
- Creamy Sage Turkey Pasta and Peas
Creamy Italian Ravioli
Ingredients
- 20 oz. ravioli I used store-bought refrigerated ravioli. You can pick whichever filling you like!
- 2 cups fresh baby spinach packed - large stems removed
- 6 oz. sun-dried tomatoes chopped - Mine were packed in olive oil. Do not add the oil to the pan.
- 2 cups heavy cream
- 1 3/4 cups parmesan finely grated
- 1/2 cup white wine I used Sauvignon Blanc. You can also substitute with chicken broth.
- 1/4 cup unsalted butter
- 2 tablespoons minced garlic 8 cloves minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/8 teaspoon 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
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I’ve made your easy and delicious dish several times for my family and it is always a hit! Thank you so much, and Merry Christmas!
Thank you so much, Michelle! I truly appreciate such a kind compliment. I wish you and your family a very Merry Christmas as well!
This was great recipe! I used cherry tomatoes and chicken broth as subs. It was delish!
Thank you, Meegan! I’m glad you enjoyed the ravioli!
Five stars! Made this as a side dish to accompany roasted veggies and Salmon for a dinner I hosted. This dish was a HIT! It was super creamy, but not over powering and heavy. I also added cut up pieces of shrimp on top to give it an extra zing. The sun dried tomatoes was the ‘chef’s kiss’ in flavor to this dish. This is now in my go to comfort dish rotation! Can’t wait to try other recipes!
Thank you so much, LaTonya! I truly appreciate your comment, it made me smile. Also, since it sounds like you like shrimp and are wanting to try another recipe, you might want to try my Cajun Shrimp Pasta. Happy cooking!
Just made this for dinner tonight – absolutely delicious! Used kale instead of spinach, and it was perfect! This is a keeper because it can be used in a variety of dishes. Thanks a bunch!
Thank you for the compliment, Janice! I’m glad you enjoyed the ravioli and kale is a great alternative.
works well, even if you accidentally put in 3 cups of parmesan cheese
LOL! I love extra parmesan!
One of the best if not THE best recipes I have ever made. Just made it for the 3rd time can’t stop dipping bread in the sauce !
Thank you so much, Ria! What a nice compliment. I love dipping bread in the sauce as well. Yum!
Absolutely amazing. One of the best recipes I’ve made. Dud add mushrooms…. Had some that needed to be used. Always get raves with this dish. Thanks for sharing
Thank you so much for the compliment! I’m glad you enjoyed the ravioli and mushrooms are a great addition!
Love this recipe!! Sooo delicious!! Not to mention easy!! Thanks for sharing!
Thank you so much, Mary! I love hearing that!
Really great dish! My third time to make it for dinner.
Thank you, Nancy! Happy to hear that you enjoyed it!
Devious! The family loved it.
Thank you, Colleen! I am so glad your family loves it too!
This was absolutely amazing!! And easy to make. I didn’t have tomatoes so I added fresh mushrooms!! I will definitely make this again!!!
Thank you !!
Thank you, Darla! I am so happy to hear that and truly appreciate the compliment. Happy cooking!
I have this in my refrigerator and was thinking of preparing it for dinner tomorrow, my original thought was some thing as rich in flavor as lobster ravioli might benefit from simply tossing in olive oil with a bit of garlic and Parmesan cheese.. However after reading this recipe you have changed my mind and I am going to try this tomorrow, LOL thank you, Jest.?
That’s great, Jest! I am happy to hear that you are going to try it and would love to hear how yours turns out. Lobster ravioli sounds delicious!
First, at the risk of being overly hyperbolic let me say this is one of the most delicious recipes i’ve made yet! I had a package of Lobster Ravioli from TJ’s and at first I thought they’re so rich I would just toss them in oil, grated parmesan and a sprinkle of crushed chili peppers. Then I thought to explore and I searched for Ravioli. Many of the recipes were how to make ravioli from scratch but then I found Christi’s Sum of Yum. It started with “I used store-bought refrigerated ravioli” and thought “this must be a sign from the food God’s”. The recipe looked delicious and complex with many intriguing ingredients and surprisingly I had everything needed. (another sign from the food God’s”?) The prepping was daunting but do-able with two changes, I cut the recipe in half to equal the ravioli I had and substituted 1 tsp of crushed chili peppers for the cayenne pepper. It was sooooo good with several bonuses, it only requires one pan plus my “Fasta Pasta” microwaveable container and best of all there’s enough leftover for another dinner. This recipe is a winner! Thanks Christi.
Thank you so much, JC! What a kind and generous compliment. I am glad you found your way to my site and had a wonderful meal as a result. Your comment just brightened my day.
Quick, easy, amazing!
Thank you, Tammy!
This was amazing! So rich and delicious!
Just a tip I learned- heat serving bowls in low temp oven prior to serving. Also only change was I added chopped fresh basil and additional Parmesan on top prior to serving. This is beyond restaurant quality.
Thank you, Rebecca! I am so happy to hear that you enjoyed the ravioli and I truly appreciate the compliment! I also love the tip, great idea!
I’ve made this three times now and I love it every time!! Maybe you can help? Whenever I add the cheese, it clumps up. I’m sure it’s the timing, but I can’t get it right! For context, I double most of the recipe because Publix has a 44 oz bag of ravioli, but I can barely get through the recommended amount of cheese for the 20oz.
Hi Kayla!
Thank you for the compliment, I am so glad that you love it! Now, let’s try to get your sauce perfect. First, make sure that you are using finely grated parmesan cheese. Next, once the cream has simmered and started to thicken, turn the heat to the lowest setting before you add the cheese. Since you are making a larger batch, only whisk in one cup of cheese at a time. Whisk until the cheese is blended into the sauce before you add the next cup. Repeat until all the cheese has been added and the sauce is smooth and creamy. I hope this helps and that your sauce turns out perfect!
Thank you so much for sharing! It was the absolute best. I’m actually about to fix it again tonight for Supper
Thank you, Keytoia, for your kind words! I am so glad that you enjoyed it and happy to hear you are making it again tonight… just a little bit jealous since I am all out of ravioli.
Holy Ravioli!! Outstanding flavor!
Thank you, Diana! So happy to hear that!
It was a delicious sauce! Thanks for sharing.
Thank you, James! I truly appreciate the compliment!
Just had this for dinner and we love, loved it!!! Better than any Pasta dish I’ve had in a restaurant. I doubled the recipe for leftovers so it took a little longer. Next time I will start earlier.
Thank you so much, Kathy! I am so glad that you love it too and I truly appreciate the compliment!
Delicious and easy. I used a Chardonnay and cheese spinach ravioli. I added fresh chopped parsley and Parmesan on top. It really is as good as an expensive restaurant dish. No hype…just fact. Thanks so much!
Thank you so much for taking the time to comment. I truly appreciate it and I am so glad that you enjoyed the ravioli!
Posted before I was finished. Think I am in a food coma, haha. Made it with Chicken and garlic ravoli. I added leek to the butter/oil and sautèd it for 10 min on low then added garlic and Italian herbs before following the rest of your instructions. As I said in my first post it was amazing, family thoroughly enjoyed it. Thank you.
Thank you so much! I love your addition of leeks and I am so happy to hear that your family enjoyed it!
Amazing! Thanks for sharing.
This was so good! Everyone loved it. Will definitely be in our rotation
Thank you so much, Lauryn! I am so glad that you enjoyed the ravioli! Also, thank you for taking the time to let me know, I truly appreciate it!