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A rich and comforting pasta dish featuring refrigerated cheese ravioli in a creamy Tuscan-style sauce with mild Italian sausage, sun-dried tomatoes, and fresh spinach.

  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 1 lb Mild Italian Sausage, casings removed
  • 1 tbsp Olive Oil or oil from the sun-dried tomato jar
  • 1 small Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1/2 cup Sun-Dried Tomatoes in Oil, drained and roughly chopped
  • 1 tsp Italian Seasoning
  • 1/4 tsp Red Pepper Flakes (optional)
  • 1 cup Low Sodium Chicken Broth
  • 1 cup Heavy Cream
  • 5 oz Fresh Baby Spinach
  • 1/2 cup Parmesan Cheese, freshly grated, plus more for garnish
  • Salt and Freshly Ground Black Pepper, to taste
  • 20 oz Refrigerated Cheese Ravioli (or your favorite kind)

Instructions

  1. Remove casings from the Italian sausage.
  2. Heat olive oil or oil from the sun-dried tomato jar in a large skillet or Dutch oven over medium-high heat.
  3. Add the sausage, break it up with a spoon, and cook until browned and cooked through, about 5–7 minutes.
  4. Use a slotted spoon to transfer the cooked sausage to a plate, leaving the drippings in the pan.
  5. Add the diced onion to the skillet and sauté until softened, about 3–4 minutes.
  6. Stir in the minced garlic and cook for 1 minute.
  7. Add chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using); cook about 1 minute.
  8. Pour in chicken broth, scrape up browned bits, and simmer for 3–4 minutes to reduce slightly.
  9. Lower heat to low and stir in heavy cream, bringing the sauce to a gentle simmer (do not boil).
  10. Add freshly grated Parmesan cheese and stir until melted and smooth.
  11. Return cooked sausage to the skillet.
  12. Add handfuls of baby spinach and stir until wilted.
  13. Season the sauce with salt and freshly ground black pepper to taste.
  14. Meanwhile, bring a large pot of salted water to a boil.
  15. Cook the ravioli according to package directions (about 3–5 minutes) until tender but still firm to the bite.
  16. Drain ravioli well.
  17. Add cooked ravioli to the skillet with the Tuscan sauce and gently toss to coat each piece.

Notes

Do not overcook the ravioli as it will continue cooking in the sauce; drain when just tender but still firm to the bite., Use freshly grated Parmesan for better melting and creamier sauce texture., If the sauce thickens too much, add a splash of pasta cooking water to loosen it and restore silkiness., This recipe can be made gluten-free using gluten-free ravioli and checking that broth and seasonings are gluten-free., Swap sun-dried tomatoes with finely chopped jarred roasted red peppers if needed., The sauce can be made ahead and refrigerated; reheat gently with fresh ravioli for best results., Leftovers keep well in an airtight container in the fridge for up to 3 days and reheat smoothly with a splash of milk or cream.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 650 calories per serving
  • Fat: Approximately 35g fat per serving
  • Carbohydrates: Approximately 50g carbohydrates per serving
  • Protein: Approximately 30g protein per serving