Description
Velvety garlic and sun-dried tomato cream sauce coats tender ravioli and fresh spinach in this quick Tuscan-Italian dish. Balanced umami and brightness make it a family favorite.
Ingredients
2 tbsp unsalted butter
3 cloves garlic, finely diced
1 tbsp tomato puree
120ml chicken stock (or vegetable stock)
240ml heavy cream
1/4 tsp smoked paprika
1 cup grated parmesan cheese
12 oz store-bought ravioli (any filling)
1.5 cups fresh spinach, chopped
1/4 cup sun-dried tomatoes in oil, chopped
Pinch black pepper
Instructions
Bring large pot of salted water to boil for ravioli
Meanwhile, melt butter in wide skillet over medium heat
Sauté garlic 1 minute until fragrant
Add tomato puree and cook 2 minutes to deepen flavor
Stir in stock, cream, and smoked paprika; simmer 5 minutes
Add parmesan slowly, stirring until smooth and glossy
Toss cooked ravioli (al dente) into sauce with spinach and sun-dried tomatoes
Cook 1 minute to meld flavors, adjust seasoning
Serve immediately with additional parmesan if desired
Notes
Freeze uncooked ravioli in airtight container
Use gluten-free ravioli for dietary restrictions
Thicken sauce further by pureeing 1 tbsp sun-dried tomatoes into puree
Reserve 1/4 cup pasta water to adjust consistency if needed
For vegetarian option, substitute vegetable stock and omit meat-filled ravioli
- Prep Time: 5
- Cook Time: 15
- Category: Easy Pasta Recipes for Quick Family Dinners
- Method: Stovetop
- Cuisine: Tuscan-Italian
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 6g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 180mg