Description

Creamy Tuscan Ravioli is a decadent pasta dish that combines the richness of stuffed ravioli with a flavorful Tuscan-inspired sauce. The ravioli, filled with cheese or spinach, is served in a creamy sauce made with garlic, sun-dried tomatoes, spinach, and Parmesan. It’s a simple yet elegant meal that captures the essence of Italian comfort food. The creamy sauce perfectly complements the delicate ravioli, creating a dish that’s both indulgent and satisfying.

Ingredients

Scale

For the Ravioli:

1 lb (16 oz) fresh or frozen ravioli: Choose your favorite filling—cheese, spinach, or mushroom ravioli work best for this creamy sauce. Fresh ravioli will cook faster, but frozen works perfectly as well.
Salt: For seasoning the pasta water.
Water: For boiling the ravioli.

For the Creamy Tuscan Sauce:

2 tablespoons olive oil: To sauté the garlic and other ingredients in the sauce.
4 cloves garlic: Minced, for that aromatic depth of flavor that’s characteristic of Tuscan cooking.
1 cup sun-dried tomatoes: Chopped, providing a rich, tangy flavor that complements the creaminess of the sauce.
1 ½ cups heavy cream: The base for the creamy sauce, adding richness and velvety texture.
¾ cup grated Parmesan cheese: Freshly grated for the best melt and flavor, it brings a nutty, savory element to the sauce.
2 cups fresh spinach: Roughly chopped, spinach adds a pop of color and a fresh, earthy flavor that balances the richness of the sauce.
½ teaspoon red pepper flakes (optional): Adds a subtle heat, balancing out the creamy and tangy flavors.
Salt and pepper: For seasoning and adjusting the flavor of the sauce.
1 tablespoon fresh basil: Chopped, to add freshness and a touch of herbaceous aroma to the dish.

Optional Garnishes:

Extra grated Parmesan: For sprinkling on top of the ravioli before serving.
Fresh parsley or basil: Chopped, for garnish and extra color.

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Instructions

First Step: COOK THE RAVIOLI

Boil the Water: In a large pot, bring salted water to a boil. Add enough water to fully submerge the ravioli.
Cook the Ravioli: Once the water is boiling, gently add the ravioli. Fresh ravioli usually cooks in 2-3 minutes, while frozen ravioli takes about 4-5 minutes. Be sure to check the ravioli occasionally to make sure they’re cooked al dente—tender but still slightly firm to the bite.
Drain the Ravioli: Once cooked, carefully drain the ravioli, reserving a small cup of the pasta cooking water. Set the ravioli aside, keeping it warm.

Second Step: MAKE THE CREAMY TUSCAN SAUCE

Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until it becomes fragrant but not browned.
Add the Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes. These tomatoes will release their rich, tangy flavor, adding depth to the sauce.
Add the Cream: Pour in the heavy cream and stir to combine with the garlic and sun-dried tomatoes. Bring the mixture to a gentle simmer, stirring occasionally. Let the sauce simmer for 3-4 minutes to thicken slightly.
Incorporate the Parmesan: Stir in the grated Parmesan cheese, allowing it to melt into the cream, creating a rich, velvety sauce. Continue to cook for another 2-3 minutes until the sauce is smooth and creamy.
Add the Spinach: Add the chopped spinach and stir until wilted. The spinach should cook down quickly, adding freshness to the sauce. If the sauce gets too thick, you can thin it out with a bit of the reserved pasta cooking water.
Season the Sauce: Season the sauce with salt, pepper, and red pepper flakes (if using). Taste the sauce and adjust the seasoning as needed.

Third Step: COMBINE THE RAVIOLI AND SAUCE

Toss the Ravioli in the Sauce: Once the sauce is ready, carefully add the cooked ravioli to the skillet with the creamy Tuscan sauce. Gently toss the ravioli in the sauce, ensuring each piece is coated in the creamy, flavorful mixture.
Simmer Together: Allow the ravioli to simmer in the sauce for 1-2 minutes, ensuring the ravioli absorb some of the sauce’s flavor. If the sauce seems too thick, add a bit of the reserved pasta water to achieve the desired consistency.
Garnish and Serve: Once the ravioli is well-coated in the sauce, transfer it to serving plates. Garnish with extra Parmesan cheese and fresh basil or parsley for a fresh touch.

Prep Time: 10 minutes
Cook Time: 25 minutes

Nutrition

Calories: 600 kcal
Fat: 35g
Carbohydrates: 50g
Protein: 20g