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Creamy Tuscan Garlic Ravioli

This quick and delicious pasta dish combines pillowy ravioli with a rich garlic cream sauce, sun-dried tomatoes, and fresh spinach, all made in one pan in just 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 1 cup heavy cream Use fresh heavy cream for best results.
  • 1/2 cup chicken broth Use low-sodium broth for better control of saltiness.
  • 1 teaspoon garlic powder Adjust to taste.
  • 1 teaspoon Italian seasoning A blend of herbs like oregano and basil.
  • 1/2 cup grated parmesan cheese Freshly grated preferred.
Main Ingredients
  • 1 cup chopped spinach Fresh spinach works best.
  • 1/2 cup drained sun-dried tomatoes Ensure they are well-drained.
  • 20 ounces refrigerated ravioli Any flavor; cheese or meat work well.

Method
 

Boil the Ravioli
  1. Fill a large pot with water, salt it generously, and bring it to a rolling boil. Add the ravioli and cook according to package directions, typically 3–5 minutes. Drain and set aside.
Start Building the Sauce
  1. In a skillet over medium heat, add chicken broth and simmer. Stir in garlic powder and Italian seasoning.
Add the Cream
  1. Pour in heavy cream and bring to a gentle simmer. Let thicken for 3–4 minutes.
Add the Parmesan
  1. Reduce heat and add grated parmesan, stirring until melted and combined.
Add the Sun-Dried Tomatoes
  1. Stir in drained sun-dried tomatoes and heat through for about 1 minute.
Wilt in the Spinach
  1. Add chopped spinach and stir until wilted, about 1–2 minutes.
Add the Ravioli and Finish
  1. Gently fold the drained ravioli into the sauce and let sit for 1–2 minutes before serving.

Notes

Serve immediately, garnished with extra parmesan and optional fresh basil or a crack of black pepper. Store leftovers in an airtight container for up to 3 days.