This delicious Creamy Ravioli combines cheese-filled pasta with a velvety sun-dried tomato and spinach cream sauce. With a few simple ingredients, you can make a restaurant-quality meal in 30 minutes!
– 1 pound cheese ravioli – 2 tablespoons butter– 2 cloves garlic – ½ cup sun-dried tomatoe– 2 cup baby spinach– 1 cup heavy cream– 1 cup Parmesan cheese – salt and pepper– ¼ teaspoon nutmeg– ½ cup fresh basil
Ingredient
Direction
Cook ravioli per package directions. Cook frozen ravioli for 4-6 minutes and fresh ravioli for 3-4 minutes. Drain and set aside.
1
Make the creamy sauce while the ravioli are cooking. Heat a large skillet over medium heat to melt the butter.
2
Cook the garlic that has been minced for approximately one minute, or until the aroma is released.
3
Stirring occasionally, add the chopped sun-dried tomatoes to the skillet and cook for one to two minutes.
4
When the baby spinach has wilted, add it to the skillet with the roughly chopped spinach and cook for an additional one to two minutes.
5
Add heavy cream and simmer. To thicken the cream, cook for 4-5 minutes, stirring occasionally.
6
Lower the heat to low and slowly add the grated Parmesan cheese, stirring constantly to avoid clumping.
7
Continue cooking and stirring until cheese melts and sauce is smooth.
8
Stir the cooked ravioli into the skillet with the creamy sauce to coat evenly.
9
Add salt, black pepper, and nutmeg to the sauce. Add fresh basil and serve immediately.