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Creamy Tuscan Ravioli

A quick, creamy Tuscan-style sauce with spinach and sun-dried tomatoes served over refrigerated ravioli.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 6 servings

Ingredients

  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 cup Parmesan cheese grated
  • 1 cup spinach chopped
  • 1/2 cup sun-dried tomatoes drained
  • 20 ounces refrigerated ravioli

Instructions

  • In a medium saucepan, combine the heavy cream, chicken broth, garlic powder, and Italian seasoning.
  • Whisk the mixture over medium-high heat until it begins to simmer and slightly thicken, about 3–4 minutes.
  • Stir in the grated Parmesan until melted and smooth.
  • Add the chopped spinach and drained sun-dried tomatoes to the sauce and simmer until the spinach wilts, about 1–2 minutes.
  • Meanwhile, bring a large pot of salted water to a boil and cook the refrigerated ravioli according to package instructions; drain well.
  • Toss or spoon the creamy Tuscan sauce over the cooked ravioli and serve immediately.

Equipment

  • Medium Saucepan
  • Whisk
  • Large Pot
  • Colander

Notes

  • Use grated Parmesan for best melting.
  • Drain sun-dried tomatoes well to avoid thinning the sauce.
  • Adjust seasoning to taste before serving.