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This creamy Tuscan ravioli recipe is super simple, quick, and flavorful. Sun-dried tomatoes, spinach, garlic, and plenty of cream turn grocery store ravioli into a gourmet meal.
Love ravioli? Try this White Wine Cream Sauce for Ravioli!
I have a number of one-pan gnocchi recipes that people seem to love (such as this creamy sun-dried tomato and basil gnocchi), and I wondered if maybe I could do something similar with store-bought ravioli. It worked on my first attempt, so I was definitely pleased with that outcome. 🙂
The “Tuscan” style sauce is really popular on the interwebs (the American Olive Garden restaurant chain inspired it), so I will continue making these types of recipes as long as there’s demand. I have the full list of my recipes with this sauce linked towards the bottom of the page if you’re interested.
How to make creamy Tuscan ravioli
Making this recipe is pretty straightforward. Start the sauce and then cook the ravioli right in the sauce with the pan covered. Add the spinach after a few minutes, let it wilt, and voilà! This saves on boiling the ravioli separately, and the pasta releases starch to thicken the sauce up quickly.
Recipe success tips:
- I used refrigerated ravioli (the Olivieri brand which is found here in Canada) that was cheese-filled. Frozen ravioli will work too; you may have to cook it a minute or two longer, though.
- If you choose to use a meat-filled ravioli that requires a longer cooking time, you may want to cook it for a few minutes ahead of time (boil it as per package directions) to ensure it’s cooked to a safe temperature.
- I haven’t tested it, but I don’t see why using refrigerated tortellini wouldn’t work.
- I do not recommend making this recipe with fresh homemade ravioli because it’ll probably fall apart if you try the one-pan method.
- If you want to replace the cream with half-and-half or milk, do so at your own risk. The lemon juice may curdle the sauce.
- If you have fresh garden basil, it’s a fabulous thing to add to this dish!
- This dish isn’t as good re-heated, so I suggest eating it right after cooking.
This recipe is great as a main course served with a salad or garlic bread, but it would also work as a side dish!
Other creamy Tuscan recipes you may like:
- Tuscan Sausage Pasta
- Creamy Tuscan Salmon Recipe
- Creamy Tuscan Chicken
- Easy Creamy Tuscan Shrimp Recipe
- Creamy Tuscan Chicken Pasta Recipe
Will you give this Tuscan ravioli recipe a try?
Questions? Let me know in the comments!
Creamy Tuscan Ravioli
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1/2 cup chicken or vegetable broth
- 1 cup heavy/whipping cream
- 1 teaspoon lemon juice
- 1/4 cup sun-dried tomatoes
- 1 pound cheese ravioli (see recipe note)
- 1 cup (packed) fresh baby spinach
- Fresh basil (optional) to taste
- Salt & pepper to taste
- Freshly grated parmesan cheese (optional) to taste
- Add the oil and butter to a skillet over medium-high heat. Once it's melted, add the garlic and cook for 30 seconds.
- Add in the chicken broth, cream, lemon juice, and sun-dried tomatoes. Stir in the ravioli.
- Cover the pan and reduce the heat to medium-low. Cook it for 5 minutes with the lid on.
- Give the ravioli a stir. The sauce should be a bit thicker by now. If it's still too watery for your liking, cover the pan for another minute or so.
- Stir in the spinach (and basil if using), cover the pan again, and let it wilt for a minute or two.
- Season the dish with salt & pepper as needed and add parmesan cheese if using. Serve immediately.
- I made this recipe with 600g/21 ounces/1.3 pounds of ravioli (that's a standard size for packaged ravioli here in Canada), so anything around 1-1.3 pounds will work for this recipe. I don't know exactly how packaging works in other countries, so that's why I list 1 pound of ravioli for this recipe.
- You don't need to boil the ravioli ahead of time. The starch released while the pasta is cooking will thicken the sauce. Please see the blog post for more recipe tips prior to making this recipe if you're making any changes.
- I used sun-dried tomatoes that are packed in oil and drained the oil prior to adding them to the pan.
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