Creamy Tuscan Ravioli (One Pan, 15 Minutes!)
A quick, one-pan creamy Tuscan ravioli ready in about 15 minutes with spinach and sun-dried tomatoes.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1/2 cup chicken or vegetable broth
- 1 cup heavy cream (whipping cream)
- 1 teaspoon lemon juice
- 1/4 cup sun-dried tomatoes
- 1 pound refrigerated cheese ravioli
- 1 cup fresh baby spinach packed
- fresh basil optional, to taste
- salt & pepper to taste
- freshly grated parmesan cheese optional, to taste
Instructions
- Heat a large skillet over medium-high heat and add the olive oil and butter; melt together.
- Add the minced garlic and cook, stirring, for about 30 seconds until fragrant but not browned.
- Pour in the chicken or vegetable broth, heavy cream, lemon juice, and sun-dried tomatoes, then stir to combine.
- Add the refrigerated cheese ravioli to the skillet and stir gently to coat with the sauce.
- Bring the mixture to a gentle bubble, then cover and reduce heat to medium-low; cook for 5 minutes with the lid on.
- Uncover and stir the ravioli; if the sauce is still too thin, cover and cook for another minute until it thickens slightly.
- Stir in the fresh baby spinach (and chopped basil if using), cover briefly and let wilt for 1–2 minutes.
- Season with salt and pepper to taste and sprinkle with freshly grated Parmesan if desired; serve immediately.
Equipment
- Large Skillet with Lid
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
Notes
- You do not need to boil the refrigerated ravioli before adding it to the pan.
- The starch released while the ravioli cooks helps thicken the sauce.
- I used oil-packed sun-dried tomatoes and drained the oil before adding them.
- Adjust salt and pepper at the end to taste.