Creamy Italian Ravioli
Creamy Italian Ravioli with spinach and sun-dried tomatoes is an amazing restaurant quality meal that is ready in 15 minutes!
Servings: 4
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
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.