Tuscan-Inspired Creamy Ravioli with Spinach and Sun-Dried Tomatoes

Tuscan-Inspired Creamy Ravioli with Spinach and Sun-Dried Tomatoes is a delicious and easy dish that brings the flavors of Italy right to your kitchen. This recipe uses creamy sauce, fresh spinach, and tangy sun-dried tomatoes to create a delightful meal that is perfect for family dinners or special occasions.

Why Make This Recipe

There are many reasons to try this recipe! It’s quick to make, taking less than 30 minutes from start to finish. The combination of creamy sauce and vibrant veggies makes it a treat for your taste buds. Plus, using store-bought ravioli saves you time while still providing a fancy feel. This dish is perfect for anyone looking to impress guests or satisfy their pasta cravings!

How to Make Tuscan-Inspired Creamy Ravioli with Spinach and Sun-Dried Tomatoes

Ingredients:

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh lemon juice
• 1/4 cup chicken stock (or vegetable stock)
• 1 cup heavy cream
• 1 cup fresh baby spinach, packed
• 2 (9-10 ounce) packages of ravioli
• 1/3 cup sun-dried tomatoes, packed in oil (reserve 1 tbsp oil)
• Freshly grated parmesan cheese and basil, for topping

Directions:

1. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
2. Sprinkle in the onion powder and Italian seasoning, stirring to combine.
3. Pour in the chicken (or vegetable) stock, followed by the heavy cream. Stir well and bring to a gentle simmer.
4. Add the fresh spinach and sun-dried tomatoes, cooking until the spinach wilts.
5. Meanwhile, cook the ravioli according to package directions. Drain and add to the skillet with the sauce.
6. Toss to combine, adding reserved sun-dried tomato oil if needed for consistency.
7. Finish with lemon juice and top with freshly grated parmesan cheese and basil before serving.

How to Serve Tuscan-Inspired Creamy Ravioli with Spinach and Sun-Dried Tomatoes

You can serve this creamy ravioli with a simple side salad or some garlic bread. A sprinkle of extra parmesan cheese and fresh basil adds a nice touch. This dish is great for a cozy dinner or a gathering with friends.

How to Store Tuscan-Inspired Creamy Ravioli with Spinach and Sun-Dried Tomatoes

If you have leftovers, place them in an airtight container and store them in the refrigerator. They will be good for up to 3 days. To reheat, warm them gently on the stove or in the microwave until heated through.

Tips to Make Tuscan-Inspired Creamy Ravioli with Spinach and Sun-Dried Tomatoes

1. Feel free to use any type of ravioli you like, whether it’s cheese, meat, or vegetable-filled.
2. For a little kick, add some red pepper flakes to the sauce.
3. If you don’t have heavy cream, you can use half-and-half or a dairy-free alternative for a lighter version.

Variation

If you want to add more protein, consider adding grilled chicken or shrimp to the dish. You can also swap spinach for kale or other leafy greens if you prefer.

FAQs

1. Can I make this dish ahead of time?
Yes, you can prepare the sauce ahead of time and simply cook the ravioli when you’re ready to serve.

2. What can I serve with this ravioli?
This dish pairs well with a fresh salad or garlic bread for a complete meal.

3. Can I freeze the leftovers?
Yes, you can freeze the cooked ravioli in a suitable container. Thaw and reheat when you’re ready to eat!

Tuscan-Inspired Creamy Ravioli with Spinach and Sun-Dried Tomatoes

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• Author: hamidkom
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A delicious and easy dish that brings the flavors of Italy to your kitchen with creamy sauce, fresh spinach, and tangy sun-dried tomatoes.

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Ingredients

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh lemon juice
• 1/4 cup chicken stock (or vegetable stock)
• 1 cup heavy cream
• 1 cup fresh baby spinach, packed
• 2 (9-10 ounce) packages of ravioli
• 1/3 cup sun-dried tomatoes, packed in oil (reserve 1 tbsp oil)
• Freshly grated parmesan cheese and basil, for topping

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Instructions

1. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
2. Sprinkle in the onion powder and Italian seasoning, stirring to combine.
3. Pour in the chicken (or vegetable) stock, followed by the heavy cream. Stir well and bring to a gentle simmer.
4. Add the fresh spinach and sun-dried tomatoes, cooking until the spinach wilts.
5. Meanwhile, cook the ravioli according to package directions. Drain and add to the skillet with the sauce.
6. Toss to combine, adding reserved sun-dried tomato oil if needed for consistency.
7. Finish with lemon juice and top with freshly grated parmesan cheese and basil before serving.

Notes

For a little kick, add some red pepper flakes to the sauce. If you don’t have heavy cream, use half-and-half or a dairy-free alternative.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian