Creamy Tuscan Ravioli (One Pan, 15 Minutes!)
A quick one-pan creamy Tuscan ravioli ready in about 15 minutes for an easy weeknight dinner.
Equipment
- Large skillet with lid
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1/2 cup chicken or vegetable broth
- 1 cup heavy cream or whipping cream
- 1 teaspoon lemon juice
- 1/4 cup sun-dried tomatoes drained if packed in oil
- 1 pound refrigerated cheese ravioli
- 1 cup fresh baby spinach packed
- fresh basil optional, to taste
- salt to taste
- black pepper to taste
- freshly grated Parmesan cheese optional, to taste
Instructions
- Heat the skillet over medium-high and add the olive oil and butter until the butter melts.
- Add the minced garlic and cook, stirring, for about 30 seconds until fragrant.
- Pour in the broth, heavy cream, and lemon juice, then add the sun-dried tomatoes and refrigerated ravioli; stir to combine.
- Bring the mixture to a gentle bubble, then reduce heat to medium-low, cover the skillet, and cook for 5 minutes.
- Uncover and stir the ravioli; if the sauce is still too thin, cover again and cook 1 more minute until slightly thicker.
- Stir in the packed baby spinach and optional basil, cover, and let wilt for 1–2 minutes.
- Season with salt and pepper to taste and sprinkle with freshly grated Parmesan if using; serve immediately.
Notes
- You do not need to boil the refrigerated ravioli before adding it to the skillet.
- The starch released while the ravioli cooks will help thicken the sauce.
- I used sun-dried tomatoes packed in oil and drained them before adding.
- Adjust salt and pepper at the end to taste.