Creamy Tuscan Ravioli Recipe | Easy Pasta Dinner for Busy Nights
Tender cheese ravioli tossed in a silky garlic-cream sauce with sun-dried tomatoes, spinach, Parmesan, and lemon—fast, cozy, and perfect for busy nights. One skillet for the sauce and a pot for the pasta gets dinner done in about 25 minutes.
Ingredients
Ingredients
- 1 to 1.25 pounds cheese ravioli (fresh or frozen)
- Salt for the pasta water
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil (or oil from the sun-dried tomato jar)
- 4 cloves garlic, finely minced
- 1/2 teaspoon red pepper flakes (optional, to taste)
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- 1 cup low-sodium chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 3 packed cups baby spinach
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Fresh basil, chopped (for serving)
- Extra red pepper flakes, black pepper, and Parmesan (for serving)
Instructions
Instructions
- Bring a large pot of salted water to a boil and cook the ravioli according to package directions until they float and are tender; reserve 1/2 cup pasta water and drain.
- While the ravioli cooks, heat the butter and olive oil in a large skillet over medium heat, then add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Stir in the sliced sun-dried tomatoes and cook for about 1 minute to bloom their flavor.
- Pour in the broth and bring to a gentle simmer; reduce for 2 to 3 minutes.
- Stir in the heavy cream, Italian seasoning, salt, and black pepper, and simmer 3 to 4 minutes, stirring, until slightly thickened.
- Add the spinach and cook until just wilted, about 1 minute.
- Reduce the heat to low, stir in the Parmesan until melted and smooth, then add the lemon zest and lemon juice; taste and adjust seasoning.
- Gently fold the cooked ravioli into the sauce, adding reserved pasta water a tablespoon at a time if the sauce is too thick until it is silky and clings to the pasta.
- Top with fresh basil, extra Parmesan, and cracked black pepper, and serve hot.
Notes
Start the sauce as the water heats so everything finishes together. Use freshly grated Parmesan to avoid a grainy sauce and add it off the boil to prevent clumping. Keep the cream at a gentle simmer to avoid splitting. For extra heat, increase red pepper flakes or add Calabrian chili paste. Store leftovers in the fridge up to 3 days and reheat gently with a splash of milk, cream, or broth. Frozen ravioli can be cooked from frozen, adding a minute or two.