Description
Cheese-stuffed ravioli smothered in a rich, velvety sun-dried tomato cream sauce with fresh spinach and Italian herbs. This comforting dish brings together bold, tangy, and creamy flavors in a restaurant-quality meal you can make in under 30 minutes.
Ingredients
Units
Scale
- 1 (9 oz) package refrigerated cheese ravioli
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 1/4 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook ravioli according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add chopped sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan, Italian seasoning, red pepper flakes, salt, and pepper.
- Once sauce thickens slightly (about 3–4 minutes), stir in spinach and let wilt.
- Add cooked ravioli to the skillet and gently toss to coat in the creamy sauce.
- Simmer for another 2 minutes, then remove from heat.
- Garnish with fresh parsley and serve hot.
Notes
- Use jarred sun-dried tomatoes packed in oil for the best flavor.
- Add grilled chicken or shrimp for a protein boost.
- Substitute half-and-half for a lighter sauce, though it may be less rich.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 550mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 125mg
