Creamy Tuscan Cheese Ravioli (Print Version)
Tender ravioli in a creamy Tuscan sauce with sun dried tomatoes, garlic, Parmesan, and spinach.
# What You'll Need:
→ Pasta
01 -
Cheese ravioli, 250 grams (fresh or frozen)
→ Sauce Base
02 -
Unsalted butter, 2 tablespoons
03 -
Fresh garlic, 2 cloves, minced
04 -
Sun-dried tomatoes (oil-packed), 1/4 cup, chopped
05 -
Chicken broth, 1/2 cup (use vegetable broth for vegetarian)
06 -
Heavy cream, 1/2 cup
07 -
Parmesan cheese, 1/3 cup freshly grated
→ Vegetables & Seasonings
08 -
Fresh spinach, 60 grams (about 2 cups), chopped
09 -
Salt, 1/4 teaspoon
10 -
Fresh cracked black pepper, 1/4 teaspoon
11 -
Garlic powder, 1/8 teaspoon
12 -
Italian seasoning, 1/2 teaspoon
# Steps to Follow:
01 -
Melt unsalted butter in a large skillet over medium-high heat. Add minced garlic and chopped sun-dried tomatoes, sautéing for about 2 minutes until garlic turns golden but does not burn, stirring frequently.
02 -
Add chicken broth to the skillet, then stir in heavy cream and freshly grated Parmesan cheese. Gently stir until the cheese melts and the sauce becomes smooth and slightly thickened.
03 -
Sprinkle salt, freshly cracked pepper, garlic powder, and Italian seasoning into the sauce. Reduce heat to low and let the sauce simmer gently for 3 to 5 minutes to allow flavors to meld.
04 -
Add chopped fresh spinach directly into the skillet. Stir continuously until the spinach softens and wilts, maintaining a vibrant green color without becoming soggy.
05 -
Gently fold in the cooked cheese ravioli, tossing carefully to coat each piece evenly with the sauce without breaking them. Serve immediately while warm.
# Additional Notes:
01 -
Cook ravioli just until they float to prevent tearing. Use a wide skillet for even sauce distribution and quicker thickening. For richer flavor, add extra Parmesan cheese at the end.
02 -
Leftovers store well in an airtight container refrigerated up to three days. Reheat gently with a splash of cream or broth to restore texture.
03 -
For vegetarian option, substitute chicken broth with vegetable broth. Frozen spinach can be used if thoroughly thawed and drained.