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Creamy Tuscan Ravioli

Creamy Tuscan Ravioli

Paul, AI Chef
Indulge in rich and flavorful Creamy Tuscan Ravioli with garlic parmesan sauce, sun-dried tomatoes, and spinach for a quick and comforting Italian dinner!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Italian
Servings 4 people
Calories 450 kcal

Ingredients
  

For the Ravioli & Sauce:

  • 1 lb cheese or meat-filled ravioli – Fresh or frozen both work perfectly.
  • 2 tbsp olive oil – Adds depth and richness to the sauce.
  • 3 cloves garlic minced – For that irresistible garlic parmesan aroma.
  • ½ cup sun-dried tomatoes chopped – Infuses the sauce with a tangy, slightly sweet depth.
  • 2 cups baby spinach – Wilts beautifully into the creamy sauce.
  • 1 cup heavy cream – The secret to a silky restaurant-style texture.
  • ½ cup grated parmesan cheese – Adds a bold nutty richness.
  • ½ cup chicken or vegetable broth – Helps balance and thin the sauce to perfection.
  • 1 tsp Italian seasoning – A blend of oregano basil, and thyme for an authentic Tuscan touch.
  • ½ tsp red pepper flakes optional – A subtle kick of heat for extra flavor.
  • Salt & black pepper to taste

For Garnishing (Optional but Recommended!):

  • Extra parmesan cheese – Because more cheese is always a good idea.
  • Fresh basil or parsley – A pop of color and freshness.
  • A drizzle of olive oil – Enhances the creamy glossy finish.

Instructions
 

Cook the Ravioli

  • Boil the pasta: Bring a large pot of salted water to a boil. Once it's boiling, drop in your ravioli and cook according to the package instructions (usually 3-4 minutes for fresh ravioli or 5-7 minutes for frozen).
  • Drain and set aside: Reserve about ½ cup of the pasta water just in case you need it to adjust the sauce later. Then, drain the ravioli and set it aside.

Sauté the Garlic and Tomatoes

  • Heat the olive oil in a large skillet over medium heat.
  • Add the minced garlic and sauté for 1-2 minutes, stirring frequently until fragrant (but not browned).
  • Stir in the sun-dried tomatoes and cook for another 2-3 minutes. Their tangy, slightly sweet flavor will blend perfectly into the sauce, giving it that signature Tuscan taste.

Prepare the Creamy Sauce

  • Add the spinach to the skillet and cook until it wilts—about 2 minutes.
  • Pour in the heavy cream and chicken broth, stirring to combine. Let it come to a simmer, and watch the sauce begin to thicken.
  • Season with Italian seasoning, salt, pepper, and red pepper flakes (if you like a bit of heat). Allow the sauce to simmer gently for 3-4 minutes until it reaches a creamy consistency.

Combine Ravioli with Sauce

  • Gently add the cooked ravioli into the skillet, carefully tossing it in the creamy sauce to coat each piece evenly.
  • Add parmesan cheese to the sauce, stirring it in until the cheese melts and creates a velvety smooth texture. If the sauce feels too thick, gradually add a bit of the reserved pasta water to thin it out to your desired consistency.

Finish and Serve

  • Once the ravioli is fully coated and heated through, give it a final taste. Adjust the seasoning with a pinch more salt or pepper if necessary.
  • Serve immediately, topping with a sprinkle of extra parmesan cheese, fresh basil or parsley, and a drizzle of olive oil for that glossy, restaurant-quality finish.

Pro Tip:

  • If you want to elevate the dish, consider adding crispy pancetta or bacon as a topping. The saltiness and crunch will complement the creamy sauce and add another layer of texture

Notes

Nutrition Information (per serving):

  • Calories: 450
  • Fat: 23g
    • Saturated Fat: 10g
    • Trans Fat: 0g
  • Cholesterol: 40mg
  • Sodium: 600mg
  • Carbohydrates: 50g
    • Fiber: 3g
    • Sugar: 6g
  • Protein: 12g
  • Vitamin A: 25% DV
  • Vitamin C: 20% DV
  • Calcium: 15% DV
  • Iron: 10% DV