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creamy tuscan ravioli in two bowls

Creamy Tuscan Ravioli

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.

Course Main Course
Cuisine Italian American
Keyword creamy Tuscan pasta, creamy Tuscan ravioli
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Salt & Lavender

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 1/2 cup chicken 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

Instructions

  1. Add the oil and butter to a skillet over medium-high heat. Once it's melted, add the garlic and cook for 30 seconds.

  2. Add in the chicken broth, cream, lemon juice, and sun-dried tomatoes. Stir in the ravioli.

  3. Cover the pan and reduce the heat to medium-low. Cook it for 5 minutes with the lid on.

  4. 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.

  5. Stir in the spinach (and basil if using), cover the pan again, and let it wilt for a minute or two.

  6. Season the dish with salt & pepper as needed and add parmesan cheese if using. Serve immediately.

Recipe Notes