This rich and comforting Creamy Tuscan Ravioli is an easy dinner everyone will love. It’s simple enough for a busy weeknight dinner yet so elegant you’ll want to serve it on special occasions. The best part is that it’s on the table in just 15 minutes!
I adore quick and comforting dinners (especially ones that are super-easy to prepare), and this is one of my new favorites. There are just so many things to love about this recipe!
Why You’ll Love This Tuscan Ravioli
- Restaurant-quality flavors: You’ll feel like you’re dining at your favorite Italian restaurant while eating this dish and your family will think it took hours to prepare!
- Quick and easy: It doesn’t get much quicker than 15 minutes for a hearty dinner (which also includes prep time!).
- Minimal cleanup: Using only one skillet and the pot for boiling the ravioli, cleanup is a breeze.
- Customizable: Feel free to customize this recipe to your liking. Adjust the level of creaminess, add your favorite spices, or choose a different type of ravioli.
Ingredients Needed
- Ravioli – Refrigerated cheese ravioli cooked according to package directions and drained.
- Olive oil – For sautéing the garlic.
- Garlic
- Chicken broth – Contributes to the savory flavor of the cream sauce and balances the creaminess.
- Heavy cream – Gives the sauce its creamy consistency.
- Sun-dried tomatoes – Jarred sun-dried tomatoes packed in oil.
- Parmesan cheese – Helps give the sauce its creamy texture and adds a slightly nutty, sweet, and salty flavor.
- Italian seasoning – Use store-bought, or you can easily make homemade Italian seasoning from common pantry spices.
- Fresh spinach – This leafy green adds a fresh and earthy flavor to the cream sauce and helps to balance the richness of the creamy sauce.
- Salt and black pepper
How to Prepare
For the detailed instructions, please see the recipe card.
- Begin heating the water to boiling in a large pot for the ravioli and sauté the garlic in a large skillet or sauté pan.
- Make the sauce by adding the broth, cream, sun-dried tomatoes, Parmesan, and Italian seasoning. Stir until smooth and combined, and simmer for 3 minutes.
- Add the spinach, stirring until the spinach is wilted and the sauce is slightly thickened. Season with salt and pepper.
- Add the cooked ravioli and gently stir to coat with the cream sauce.
Helpful Tips
- Grate your own Parmesan cheese from a block. While pre-grated cheese will work in this recipe, I highly recommend grating your cheese. Pre-grated Parmesan often contains additives that prevent it from melting as well as freshly grated cheese.
- Don’t overcook the ravioli, as overcooked ravioli can be mushy. Fresh ravioli cooks quickly, so be sure to follow the package instructions and set a timer.
Common Questions
Yes, but be sure to adjust the cooking time according to the package instructions.
While this is best served fresh, you can prepare the cream sauce ahead of time and store it separately. Gently reheat the sauce on the stovetop while you’re boiling the ravioli. Add the cooked and drained ravioli to the sauce and gently stir to coat the ravioli.
You can use half-and-half or whole milk, but the sauce will be less rich and creamy.
There were 14 ravioli in the 10-ounce package I used in this recipe, so this recipe serves approximately 4 smaller or 2 generous servings.
I do not recommend freezing because the sauce is cream-based and will likely separate and become grainy after defrosting.
I’ve always found jars of sun-dried tomatoes (in oil) in the produce section on a shelf near the fresh tomatoes. They may also be found in the pasta section or near the canned tomatoes.
Flavor Variations
- Make it vegetarian by using vegetable broth instead of chicken broth.
- Add protein by topping with sautéed or grilled chicken breast strips, shrimp, or cooked and crumbled Italian sausage.
- Add veggies such as sautéed mushrooms, zucchini, or canned artichoke hearts.
- Spice it up by adding crushed red pepper flakes or a pinch of cayenne pepper.
- Use a different ravioli such as mushroom, spinach and ricotta, or butternut squash.
- Make it creamier by adding more heavy cream and Parmesan.
Storage and Reheating
- Storage: Once cooled, store in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheating: Reheat gently on the stovetop or in the microwave.
More Tuscan Deliciousness
Creamy Tuscan Ravioli
Ingredients
- 1 (10 ounce) package refrigerated cheese ravioli cooked according to package directions and drained
- 1 tablespoon olive oil
- 1 tablespoon minced fresh garlic
- 1 cup chicken broth low sodium
- 1 cup heavy cream
- ¾ cup sun-dried tomatoes in oil drained well and thinly sliced
- ¾ cup grated Parmesan cheese 2 ¼ ounces
- ¼ teaspoon Italian seasoning
- 3 cups tightly packed fresh spinach
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Begin heating water to boiling in a large pot for the ravioli and cook according to package directions.
- While the water is heating for the ravioli, make the sauce. Heat olive oil in a large skillet or sauté pan over medium high heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
- Add broth, heavy cream, sun-dried tomatoes, Parmesan cheese, and Italian seasoning. Stir well until smooth and combined. Bring to a simmer and reduce heat as necessary to maintain a gentle simmer. Simmer for 3 minutes, stirring frequently.
- Add spinach and stir until spinach is wilted and the sauce is slightly thickened (about 1 to 2 minutes). Season with salt and pepper.
- Add the cooked ravioli and gently stir to coat with the cream sauce.
Notes
- Storage: Once cooled, store in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheating: Reheat gently on the stovetop or in the microwave.
- Servings:Â This recipe serves 4 smaller or 2 generous servings.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Dani Lev
My Gosh! Looks so good! I make pasta all the time, but never think of ravioli. Can’t wait to make this!