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Ravioli with Spinach and Sun-Dried Tomato Sauce

A delicious and comforting pasta dish featuring ravioli, fresh spinach, and a creamy sun-dried tomato sauce, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package fresh or frozen ravioli (spinach or cheese-filled) about 12 oz.
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced because who can resist garlic?
  • 1 cup fresh spinach or more if you’re feeling adventurous!
  • 1/2 cup sun-dried tomatoes, chopped the sun-dried ones in oil are amazing
  • 1 cup heavy cream or half-and-half, if you’re feeling a bit lighter
  • to taste Salt
  • to taste Pepper
  • 1/2 cup grated Parmesan cheese
  • to taste Fresh basil for garnish optional but looks pretty!

Method
 

Cooking the Ravioli
  1. In a large pot of boiling salted water, cook the ravioli according to the package instructions until they are al dente. Drain and set aside.
Sautéing
  1. In a big skillet, heat the olive oil over medium heat. Toss in the minced garlic and sauté for about a minute—until fragrant.
  2. Add the fresh spinach and cook just until it wilts.
Making the Sauce
  1. Add the chopped sun-dried tomatoes. Cook for a minute, then pour in the heavy cream.
  2. Stir everything together and let it simmer gently for about 5 minutes, or until it thickens slightly. Season with salt and pepper.
Combining
  1. Gently fold in the cooked ravioli, allowing each piece to be cradled in the creamy sauce.
  2. Sprinkle in the Parmesan cheese and let it melt.
Serving
  1. Plate the ravioli and garnish with fresh basil for a restaurant-worthy touch.

Notes

Reheat leftovers gently in a pan with a splash of water or broth. Substitute fresh tomatoes for sun-dried, and use store-bought ravioli if needed.