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Creamy Tuscan Ravioli

A quick, creamy Tuscan-style sauce tossed with spinach, sun-dried tomatoes, and refrigerated ravioli for an easy weeknight meal.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 6 servings

Ingredients

  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 cup Parmesan cheese grated
  • 1 cup spinach chopped
  • 1/2 cup sun-dried tomatoes drained
  • 20 ounces refrigerated ravioli

Instructions

  • In a medium saucepan over medium-high heat, whisk together the heavy cream, chicken broth, garlic powder, and Italian seasoning.
  • Bring the mixture to a gentle simmer and whisk in the grated Parmesan until the sauce begins to thicken, about 2–4 minutes.
  • Add the chopped spinach and drained sun-dried tomatoes to the sauce and simmer until the spinach wilts, about 1–2 minutes; keep the sauce warm.
  • Meanwhile, bring a large pot of salted water to a boil and cook the refrigerated ravioli according to the package instructions; drain well in a colander.
  • Toss the cooked ravioli with the creamy Tuscan sauce, serve immediately, and enjoy.

Equipment

  • Medium Saucepan
  • Whisk
  • Large Pot
  • Colander
  • Spoon

Notes

  • Use fresh grated Parmesan for the best flavor.
  • Reserve a little pasta water if you prefer a looser sauce.
  • Drain sun-dried tomatoes well to avoid thinning the sauce.