Description
A simple recipe for rich, creamy ravioli with sun-dried tomatoes and spinach.
Ingredients
Scale
- 1 (16 ounce) package cheese ravioli
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- Salt and black pepper to taste
Instructions
- Cook ravioli according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer. Cook for 2 minutes, scraping up any browned bits.
- Reduce heat to low. Stir in heavy cream and Parmesan cheese. Cook until the sauce thickens slightly, about 3 minutes. Do not boil.
- Stir in spinach until it wilts, about 2 minutes.
- Add the cooked ravioli to the sauce. Toss gently to coat.
- Season with salt and pepper to taste. Serve immediately.
Notes
- You can substitute vegetable broth for chicken broth if preferred.
- For a richer flavor, use fresh basil in place of some spinach.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5
- Sodium: 750
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 3
- Protein: 25
- Cholesterol: 120