Creamy Ravioli
Comforting cheese ravioli in a rich, creamy tomato and spinach sauce topped with fresh basil.
Equipment
- 12" skillet
- Pot for boiling ravioli
- Colander
- Measuring cups and spoons
Ingredients
- 1 pound cheese ravioli fresh or frozen
- 2 tablespoons butter unsalted
- 2 cloves garlic minced
- 1/2 cup sun-dried tomatoes chopped
- 2 cups baby spinach roughly chopped
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- salt to taste
- black pepper to taste
- 1/4 teaspoon nutmeg
- 1/2 cup fresh basil chopped
Instructions
- Bring a large pot of salted water to a boil and cook the ravioli according to package instructions (fresh 3–4 minutes, frozen 4–6 minutes). Drain and set aside, reserving a splash of pasta water.
- Meanwhile, heat a 12" skillet over medium heat and melt the butter.
- Add the minced garlic and cook 1 minute until fragrant, stirring so it doesn't brown.
- Add the chopped sun-dried tomatoes and cook 1–2 minutes, stirring occasionally.
- Add the chopped baby spinach and cook 1–2 minutes until wilted.
- Pour in the heavy cream and bring to a gentle simmer; cook 4–5 minutes until slightly thickened, stirring occasionally.
- Reduce heat to low and gradually stir in the grated Parmesan until melted and the sauce is smooth.
- Season the sauce with salt, black pepper, and nutmeg to taste.
- Add the cooked ravioli to the skillet and gently toss to coat, thinning the sauce with a splash of reserved pasta water if needed.
- Remove from heat, stir in the chopped fresh basil, and serve immediately.
Notes
- Both fresh and frozen ravioli work; adjust cooking time accordingly.
- If the sauce is too thick, thin with a splash of pasta water or milk.
- You can substitute baby spinach with kale or arugula.
- Skip the nutmeg for a nut-free option.
- Add cooked grilled chicken or shrimp for extra protein.