Description
Delicate handmade ravioli filled with creamy ricotta and fresh spinach, served in a luscious garlic parmesan sauce and topped with sun-dried tomatoes for a burst of tangy sweetness.
Ingredients
Units
Scale
- 12 fresh spinach and ricotta ravioli (store-bought or homemade)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/2 cup baby spinach, roughly chopped
- 1/4 cup sun-dried tomatoes, sliced
- Freshly cracked black pepper, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add ravioli and cook according to package directions or until they float to the top. Reserve 1/4 cup of pasta water before draining.
- In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in Parmesan cheese until smooth.
- Add chopped spinach and let it wilt into the sauce. Stir in reserved pasta water to reach desired consistency.
- Add the cooked ravioli to the sauce, tossing gently to coat.
- Plate the ravioli, sprinkle with sun-dried tomatoes, and finish with a generous crack of black pepper.
- Serve immediately with extra Parmesan on the side.
Notes
- You can substitute store-bought ravioli with homemade for a more personalized touch.
- Adjust the sauce thickness with more or less pasta water as needed.
- Add crushed red pepper flakes for a hint of spice.
Nutrition
- Serving Size: 1 plate (approx. 6 ravioli with sauce)
- Calories: 520
- Sugar: 3g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 110mg
