Creamy Sun-dried Tomato and Spinach Ravioli
A comforting and creamy dish featuring fresh ravioli, sun-dried tomatoes, and spinach, perfect for busy weeknights or festive gatherings.
Ingredients
Main Ingredients
- 1 package fresh ravioli (your choice) Cheese or spinach-filled works well.
- 1 cup sun-dried tomatoes, chopped Packed with flavor; choose oil-packed for extra richness.
- 2 cups fresh spinach Adds a pop of color and nutrients; feel free to substitute with kale if you prefer.
- 2 cloves garlic, minced For a savory depth; fresh garlic is always best!
- 1 cup heavy cream The base of our sauce, but you can swap Greek yogurt for a lighter option.
- 1/2 cup grated Parmesan cheese Freshly grated gives a better flavor; this is your secret ingredient for umami.
- to taste salt and black pepper Simple, but essential for balancing flavors.
- 2 tablespoons olive oil or butter For sautéing; both work beautifully.
Instructions
Cooking the Ravioli
- Bring a large pot of salted water to a boil. Cook your fresh ravioli according to the package instructions until al dente.
Sautéing Ingredients
- While the ravioli cooks, heat 2 tablespoons of olive oil (or butter) in a large skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for about 2-3 minutes, just until the garlic becomes fragrant.
- Toss in the fresh spinach and stir until it wilts, which should take about 1-2 minutes.
Making the Sauce
- Reduce the heat to low and pour in the heavy cream. Stir well, letting it simmer gently, noticing the sauce thickening beautifully.
- Add the grated Parmesan cheese, stirring until it melts and combines into a creamy sauce. Taste and adjust salt and pepper as needed.
Combining and Serving
- Once the ravioli is cooked, use a slotted spoon to transfer them directly into the sauce. Gently toss to coat each piece in that velvety goodness.
- Scoop the ravioli onto plates, sprinkling a little extra Parmesan on top for good measure.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat; you may need to add a splash of cream or water to restore its luscious texture.