Cook Time: 15 mins | Servings: 4
Enjoy an amazing restaurant-quality meal with this easy Creamy Italian ravioli. Incredibly easy to throw together and ready in under fifteen minutes! A plain awesome dish perfect for a wonderful weeknight dinner or date night.
Ingredients
20 ounces ravioli (I used store-bought refrigerated ravioli, and you can pick whichever filling you like)
2 c. fresh baby spinach packed – large stems removed
6 ounces sun-dried tomatoes chopped – Mine were packed in olive oil. Do not add the oil to the pan.
2 c. heavy cream
1 3/4 c. Parmesan finely grated
1/2 c. white wine (I used Sauvignon Blanc. If desired, you can substitute with chicken broth.)
1/4 c. unsalted butter
2 tbsp minced garlic 8 cloves minced
1 tbsp olive oil
1 tsp Italian seasoning
1/8 tsp cayenne pepper optional
How to make Creamy Italian Ravioli
Step 1: Following the package directions, cook the ravioli. Drain when done. To the pasta water, add salt and a tbsp olive oil to make sure the ravioli don’t stick.
Step 2: Heat the olive oil and melt the butter in a large saute pan over medium heat. Once the oil is hot, and the butter has melted, add the Italian seasoning and cayenne pepper to the pan. Swirl the pan to mix. Add the minced garlic and continue to cook for another minute or until aromatic. Be careful not to burn the garlic. Pour in the wine and let it simmer for approximately 2 to 3 minutes.
Step 3: Add the heavy cream to the pan, stir, and bring to just a boil. Then, keep the mixture at a simmer for 6 to 8 minutes, whisking often.
Step 4: Adjust the heat to low, then add in the finely grated Parmesan cheese, quickly whisking to mix.
Step 5: Add the spinach along with the sundried tomatoes to the sauce. Stir before adding in the cooked ravioli. Gently toss to coat.
Notes:
Feel free to use a cup of regular chopped tomatoes instead of sun-dried tomatoes.
You can whisk an extra 1/4 cup of finely grated Parmesan if you want a thicker sauce. Or another 1/4 cup of heavy cream to thin out the sauce.
Ingredients
- 20 ounces ravioli (I used store-bought refrigerated ravioli, and you can pick whichever filling you like)
- 2 c. fresh baby spinach packed - large stems removed
- 6 ounces sun-dried tomatoes chopped - Mine were packed in olive oil. Do not add the oil to the pan.
- 2 c. heavy cream
- 1 3/4 c. Parmesan finely grated
- 1/2 c. white wine (I used Sauvignon Blanc. If desired, you can substitute with chicken broth.)
- 1/4 c. unsalted butter
- 2 tbsp minced garlic 8 cloves minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/8 tsp cayenne pepper optional
Instructions
Step 1: Following the package directions, cook the ravioli. Drain when done. To the pasta water, add salt and a tbsp olive oil to make sure the ravioli don’t stick.
Step 2: Heat the olive oil and melt the butter in a large saute pan over medium heat. Once the oil is hot, and the butter has melted, add the Italian seasoning and cayenne pepper to the pan. Swirl the pan to mix. Add the minced garlic and continue to cook for another minute or until aromatic. Be careful not to burn the garlic. Pour in the wine and let it simmer for approximately 2 to 3 minutes.
Step 3: Add the heavy cream to the pan, stir, and bring to just a boil. Then, keep the mixture at a simmer for 6 to 8 minutes, whisking often.
Step 4: Adjust the heat to low, then add in the finely grated Parmesan cheese, quickly whisking to mix.
Step 5: Add the spinach along with the sundried tomatoes to the sauce. Stir before adding in the cooked ravioli. Gently toss to coat.
Notes
Feel free to use a cup of regular chopped tomatoes instead of sun-dried tomatoes. You can whisk an extra 1/4 cup of finely grated Parmesan if you want a thicker sauce. Or another 1/4 cup of heavy cream to thin out the sauce.
