Ingredients
Scale
The key to this dish lies in selecting the right ingredients — fresh, quality items that speak for themselves. Whenever I cook for my family, I try to use the best sun-dried tomatoes I can find, preferably packed in olive oil for extra flavor. Fresh spinach is another must; it brightens the dish and adds that lovely pop of color. And because the sauce is the star here, I always choose a good-quality cream and Parmesan cheese to keep things rich and authentic.
- 1 package (about 9 ounces) cheese-filled ravioli
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente, usually about 3-4 minutes. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the chopped sun-dried tomatoes and cook for another 2 minutes, allowing the flavors to meld.
- Stir in the fresh spinach and cook until wilted, about 2 minutes.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce heat to low and stir in the grated Parmesan cheese until melted and the sauce thickens slightly, about 3-5 minutes.
- Season with crushed red pepper flakes (if using), salt, and pepper to taste.
- Add the cooked ravioli to the skillet and gently toss to coat in the sauce, heating through for another minute.
- Serve immediately, garnished with fresh basil leaves for a bright, fresh finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Tuscan Ravioli, recipe, cooking, food
