Description
Indulge in this Creamy Sun-Dried Tomato Ravioli recipe that combines tender cheese or spinach ravioli with a rich, luscious sun-dried tomato cream sauce. Enhanced with garlic, Parmesan cheese, and fresh spinach, this dish is a perfect balance of savory flavors and creamy texture, ideal for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Ravioli
- 1 package (9-12 ounces) cheese or spinach ravioli
Sauce
- 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups fresh spinach (can use thawed frozen spinach)
- Salt, to taste
- Black pepper, freshly cracked, to taste
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions, typically 3-5 minutes, until they float to the surface and are tender. Drain and set aside.
- Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned to avoid bitterness.
- Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for 2-3 minutes to release their flavor into the oil and garlic mixture.
- Create the Cream Sauce: Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and cook for 5 minutes until the sauce thickens slightly.
- Incorporate Parmesan and Spinach: Stir in the grated Parmesan cheese until melted and the sauce is creamy. Add the fresh spinach and cook for another 2-3 minutes until wilted and well combined.
- Combine Ravioli and Sauce: Gently toss the cooked ravioli into the skillet with the cream sauce, ensuring each piece is well coated. Season with salt and freshly cracked black pepper to taste.
- Serve: Serve the ravioli warm, garnished with extra Parmesan or a sprinkle of freshly ground black pepper if desired.
Notes
- For best flavor, use oil-packed sun-dried tomatoes instead of dry ones.
- If you prefer a lighter sauce, substitute half of the heavy cream with milk or a cream alternative.
- Fresh spinach adds vibrant color and nutrition; frozen spinach works fine if thawed and drained well.
- To make the dish vegetarian, ensure your ravioli and Parmesan cheese are vegetarian-friendly.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
