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Creamy Tuscan Ravioli with Sun-Dried Tomatoes & Spinach

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A luxurious and comforting pasta dish featuring cheese-stuffed ravioli in a velvety garlic cream sauce with sun-dried tomatoes and wilted spinach. Rich, elegant, and ready in under 30 minutes.

Ingredients

Scale
  • 1 (20 oz) package cheese ravioli (fresh or frozen)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (in oil), thinly sliced
  • 2 cups fresh spinach, roughly chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook ravioli according to package instructions. Drain and set aside.
  2. In a large skillet over medium heat, heat olive oil. Add minced garlic and cook until fragrant, about 30 seconds.
  3. Stir in sun-dried tomatoes and cook for 2–3 minutes, allowing them to soften and release their flavor.
  4. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan, Italian seasoning, red pepper flakes, salt, and black pepper.
  5. Add the chopped spinach and cook until wilted, about 1–2 minutes.
  6. Gently fold in the cooked ravioli and toss to coat in the creamy sauce.
  7. Let everything simmer together for 2–3 minutes until the sauce thickens slightly and clings to the pasta.
  8. Serve hot, garnished with more Parmesan and fresh herbs if desired.

Notes

  • Use refrigerated ravioli for faster cooking time.
  • Substitute with plant-based cream and cheese for a vegetarian or dairy-free version.
  • Adjust red pepper flakes based on spice preference.
  • Leftovers can be stored in an airtight container for up to 2 days.

Nutrition

Keywords: Tuscan ravioli, creamy pasta, sun-dried tomato pasta, spinach ravioli, vegetarian ravioli recipe

Find it online: https://foodiecara.com/creamy-tuscan-ravioli-with-sun-dried-tomatoes-spinach/