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Homemade Creamy Tuscan Ravioli photo

Creamy Tuscan Ravioli

A rich, easy-to-make creamy Tuscan sauce tossed with refrigerated ravioli for a comforting weeknight meal.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings

Equipment

  • Medium Saucepan
  • Whisk
  • Pot for boiling ravioli
  • Colander
  • Measuring cups and spoons

Ingredients
  

  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 cup Parmesan cheese grated
  • 1 cup spinach chopped
  • 1/2 cup sun-dried tomatoes drained
  • 20 ounces refrigerated ravioli

Instructions
 

  • In a medium saucepan, combine 1 cup heavy cream, 1/2 cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/2 cup grated Parmesan.
  • Whisk constantly over medium-high heat until the sauce begins to thicken, about 3–5 minutes.
  • Stir in 1 cup chopped spinach and 1/2 cup drained sun-dried tomatoes; reduce heat to medium and simmer until the spinach wilts, about 1–2 minutes.
  • While the sauce simmers, bring a pot of salted water to a boil and cook 20 ounces refrigerated ravioli according to package instructions; drain well.
  • Toss the cooked ravioli with the creamy Tuscan sauce until evenly coated, then serve immediately.

Notes

  • Use pre-shredded Parmesan for speed.
  • Adjust seasoning to taste before serving.
  • Drain sun-dried tomatoes well to avoid thinning the sauce.