Description
Hey friends! Imagine plump cheese-filled ravioli swimming in a velvety garlic cream sauce, studded with sun-dried tomatoes, fresh spinach, and just a hint of red pepper flakes. This dish is indulgent, comforting, and surprisingly easy to make—perfect for a weeknight dinner or a special treat!
Ingredients
Pasta & Protein:
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2 lbs fresh cheese or spinach-filled ravioli (or tortellini for a twist)
Sauce:
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3 tbsp butter
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4 garlic cloves, minced
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2 cups heavy cream (or half-and-half for a lighter option)
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1 cup chicken broth (or vegetable broth for vegetarian)
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1 cup freshly grated Parmesan cheese
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½ cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
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4 cups fresh spinach (or kale/arugula)
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¼ tsp red pepper flakes (optional)
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½ tsp Italian seasoning
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Salt and freshly cracked black pepper, to taste
Garnish:
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Fresh basil or parsley
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Extra Parmesan (optional)
Instructions
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Cook the Ravioli: Bring a large pot of salted water to a boil. Cook ravioli according to package instructions until al dente. Drain, but do not rinse—starch helps the sauce cling.
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Build the Sauce: In a large skillet over medium heat, melt butter. Add garlic and sauté for 1 minute until fragrant. Stir in sun-dried tomatoes for 1–2 minutes.
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Add Cream & Broth: Pour in heavy cream and chicken broth. Stir in Italian seasoning and red pepper flakes. Simmer gently for 5 minutes until slightly thickened.
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Incorporate Cheese: Lower heat and gradually whisk in Parmesan until smooth. Avoid high heat to prevent the cheese from seizing.
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Wilt the Greens: Add spinach to the sauce, tossing until wilted and vibrant green (about 2 minutes).
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Combine with Ravioli: Gently fold the cooked ravioli into the sauce, ensuring each piece is coated. Taste and adjust seasoning with salt and pepper.
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Serve & Garnish: Plate the ravioli in bowls or serve family-style. Sprinkle with fresh basil or parsley and extra Parmesan.
Notes
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Protein Boost: Add cooked chicken, shrimp, or Italian sausage.
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Mushroom Lover: Sauté mushrooms with garlic before adding tomatoes.
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Dairy-Free: Swap cream for coconut milk and Parmesan for nutritional yeast or vegan Parmesan.
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Extra Flavor: Stir in sun-dried tomato pesto with the cream for an herbaceous punch.
Nutrition
- Calories: 640 Cal Per Serving
- Sodium: 780mg
- Fat: 42g
- Carbohydrates: 42g
- Protein: 20g