Ingredients
- 1 cup heavy cream
- 1/2 cup chicken broth (substitute vegetable broth for vegetarian)
- 1 teaspoon garlic powder (or fresh minced garlic)
- 1 teaspoon Italian seasoning
- 1/2 cup freshly grated parmesan cheese
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, drained (retain some oil if packed in oil)
- 20 ounces refrigerated ravioli
Instructions
- Warm a medium saucepan over medium-high heat.
- Add 1 cup heavy cream, 1/2 cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/2 cup freshly grated parmesan to the pan. Whisk constantly until the sauce thickens and coats the back of a spoon, about 4–5 minutes.
- Stir in 1 cup chopped fresh spinach and 1/2 cup drained sun-dried tomatoes. Lower heat to a gentle simmer and cook until the spinach wilts and tomatoes soften, about 2–3 minutes.
- Meanwhile, bring a large pot of salted water to a rolling boil.
- Add 20 ounces refrigerated ravioli to boiling water and cook according to package instructions (about 3–5 minutes) until they float and are heated through; taste to confirm doneness.
- Drain the ravioli well, reserving a splash of pasta water if needed to thin the sauce.
- Plate the cooked ravioli and spoon the creamy Tuscan garlic sauce over the top.
- Optional: Garnish with fresh chopped parsley, extra parmesan, cracked black pepper, or a drizzle of olive oil.
Notes
Vegetarian option: Replace chicken broth with vegetable broth., Add protein by including cooked grilled chicken, sautéed shrimp, or mushrooms., For more garlic flavor, use fresh minced garlic instead of garlic powder., Use fresh or baby spinach; adjust quantity to preference., If sauce is too thick, add broth or cream to loosen; if too thin, simmer longer to reduce., Drain sun-dried tomatoes well but keep some oil for extra richness if oil-packed., Don’t overcook spinach to keep it bright and tender., Use freshly grated parmesan for best flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian-inspired
Nutrition
- Serving Size: About 1 cup of ravioli with sauce (~200g)
- Calories: 420 kcal per serving
- Fat: 22 g per serving
- Carbohydrates: 38 g per serving
- Protein: 15 g per serving