Description
A delicious and creamy Cheese Ravioli with Sun Dried Tomato Cream Sauce combining tender cheese-filled pasta with a rich, garlicky tomato cream sauce, fresh spinach, and aromatic basil for a satisfying Italian-inspired meal.
Ingredients
Scale
Sauce Ingredients
- 2 tablespoons oil from sun-dried tomatoes or olive oil
- 6 cloves garlic, thinly sliced
- 2 teaspoons dried oregano
- 2/3 cup julienne cut sun-dried tomatoes (oil packed)
- 2/3 cup heavy cream
- 1/2 cup pasta water
- 1–2 teaspoons balsamic vinegar
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Pasta Ingredients
- 18 oz. refrigerated cheese ravioli, cooked according to package directions until al dente
Vegetables & Garnish
- 3 cups chopped fresh spinach
- 3 tablespoons fresh basil, julienne cut
- 1/2 cup shaved Parmesan cheese
Instructions
- Heat the oil: Heat 2 tablespoons of sun-dried tomato oil or olive oil in a large sauté pan over medium-low heat until fragrant.
- Sauté garlic and sun-dried tomatoes: Add the thinly sliced garlic, dried oregano, and julienne cut sun-dried tomatoes along with a pinch of kosher salt and freshly cracked pepper. Cook for about one minute, stirring frequently to release flavors without burning the garlic.
- Add heavy cream: Remove the pan from heat and stir in 2/3 cup heavy cream. Return to heat and cook for about one minute, allowing the cream to slightly thicken and blend with the garlic and tomato flavors.
- Add spinach and pasta water: Stir in 3 cups chopped fresh spinach and 1/4 cup of reserved pasta water. Cook over medium-low heat until the spinach wilts, combining its color and nutrients into the sauce.
- Toss the ravioli: Add 18 oz. cooked cheese ravioli to the sauce and toss gently to coat each piece evenly with the creamy tomato sauce.
- Finish the sauce: Stir in 1 to 2 teaspoons balsamic vinegar and add more pasta water if needed to ensure the sauce lightly coats the ravioli. Adjust seasoning with kosher salt and freshly cracked pepper to taste.
- Garnish and serve: Remove from heat and garnish with 3 tablespoons fresh julienned basil and 1/2 cup shaved Parmesan cheese before serving for added aroma and flavor.
Notes
- If sun-dried tomato oil is unavailable, use high-quality olive oil for best results.
- Reserve pasta water to help adjust the sauce consistency and help it adhere better to the ravioli.
- Use fresh basil and freshly shaved Parmesan cheese for maximum flavor.
- This dish is best served immediately but can be gently reheated on low heat with a splash of cream or pasta water.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
Keywords: Cheese Ravioli, Sun Dried Tomato Cream Sauce, Italian Pasta, Vegetarian Dinner, Creamy Ravioli
