Creamy Spinach and Sun-Dried Tomato Ravioli Recipe
Savor the flavors of creamy spinach and sun-dried tomato ravioli. This easy recipe combines fresh ingredients and a luscious sauce for a perfect dinner.
Ingredients
Scale
- 2 tablespoonsbutter
- 4garlic cloves, minced
- ½ teaspoononion powder
- 1 teaspoonItalian seasoning
- 1 tablespoonfresh lemon juice
- ¼ cupchicken stock (or vegetable stock for a vegetarian option)
- 1 cupheavy cream
- 1 cupfresh baby spinach, packed
- 2packages (9-10 ounces each) ravioli (your choice, see notes)
- ⅓ cupsun-dried tomatoes packed in oil (reserve1 tablespoonof the oil)
- Freshly grated parmesan cheese and fresh basil, for garnish
Instructions
- Cook the Ravioli
- Bring a large pot of water to a boil and add a generous pinch of salt.
- Add the ravioli and cook for 1 minute less than the package instructions indicate. Drain and set aside.
- Prepare the Sauce
- Heat a large sauté pan over medium heat. Melt the butter and add 1 tablespoon of reserved sun-dried tomato oil.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the onion powder, Italian seasoning, lemon juice, and chicken stock. Add the heavy cream and sun-dried tomatoes. Mix well and let the sauce heat through for 1-2 minutes until smooth.
- Combine and Finish
- Gently toss the cooked ravioli in the sauce, ensuring each piece is coated. Let the mixture sit for a minute to thicken.
- Add the spinach and basil, then cover the pan for a minute to allow the spinach to wilt. Stir to combine.
- Serve
- Plate the ravioli and top with freshly grated parmesan cheese and additional basil leaves. Serve immediately and enjoy this creamy, savory dish!
- Notes
- Use any type of ravioli you prefer, such as cheese, spinach, or mushroom-filled.
- For a vegetarian version, substitute vegetable stock for chicken stock.
- If you like a richer flavor, add a little more of the reserved sun-dried tomato oil to the sauce.