Serves: 2
This is a no-fuss dish that you can make with store-bought ingredients that’s ready to serve in no time. For this recipe, you can use any of your favourite hearty pasta and if spinach is not available, you can swap it with kale. For a complete meal, this Creamy Sun-dried Tomato and Spinach Ravioli pair perfectly well with a fine salad and some freshly baked bread. You can even prepare this on date nights with a bottle of wine.
Ingredients
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1 8.8 ounces package of Store-Bought Ravioli (I used Trader Joe’s Roasted Cauliflower & Cheese Ravioli)
Sauce:
2 tbsp of Unsalted Butter
2 cloves of Garlic (minced)
2 tbsp of Sun-dried Tomatoes in oil (roughly chopped)
1 tsp of Dried Italian Herbs
1 c. of Half and Half Milk
1 tsp of Dijon Mustard (optional)
1 c. of fresh Baby Spinach(roughly chopped)
1/4 c. of Pasta Water
2 – 3 tbsp of Grated Parmesan Cheese (depending on how cheesy you like it)
Salt and Pepper to taste
Optional Toppings:
Torn fresh Basil and Parmesan Cheese
How to make Creamy Sun-dried Tomato and Spinach Ravioli
Step 1: According to the package, ready the Ravioli. When done, carefully drain the pasta, making sure to reserve 1/4 cup of the pasta water.
Step 2: Melt the butter in a large skillet over low medium heat. Add the garlic, sun-dried tomatoes, and dried Italian herbs into the melted butter and saute for about a minute or two. Pour in the reserved pasta water followed by the half and half milk and add in the Dijon mustard. Stir well and simmer for a couple of minutes. Then, add in the Parmesan. Stir until it has melted and season according to taste.
Step 3: To the sauce, add the Spinach and Ravioli. Allow it to simmer further until the sauce has slightly thickened, the spinach has wilted, and the ravioli is saucy.
Ingredients
- 1 8.8 ounces package of Store-Bought Ravioli (I used Trader Joe’s Roasted Cauliflower & Cheese Ravioli)
- Sauce:
- 2 tbsp of Unsalted Butter
- 2 cloves of Garlic (minced)
- 2 tbsp of Sun-dried Tomatoes in oil (roughly chopped)
- 1 tsp of Dried Italian Herbs
- 1 c. of Half and Half Milk
- 1 tsp of Dijon Mustard (optional)
- 1 c. of fresh Baby Spinach(roughly chopped)
- 1/4 c. of Pasta Water
- 2 – 3 tbsp of Grated Parmesan Cheese (depending on how cheesy you like it)
- Salt and Pepper to taste
- Optional Toppings:
- Torn fresh Basil and Parmesan Cheese
Instructions
Step 1: According to the package, ready the Ravioli. When done, carefully drain the pasta, making sure to reserve 1/4 cup of the pasta water.
Step 2: Melt the butter in a large skillet over low medium heat. Add the garlic, sun-dried tomatoes, and dried Italian herbs into the melted butter and saute for about a minute or two. Pour in the reserved pasta water followed by the half and half milk and add in the Dijon mustard. Stir well and simmer for a couple of minutes. Then, add in the Parmesan. Stir until it has melted and season according to taste.
Step 3: To the sauce, add the Spinach and Ravioli. Allow it to simmer further until the sauce has slightly thickened, the spinach has wilted, and the ravioli is saucy.
