Creamy Tuscan Garlic Ravioli
Ingredients:
1 package (about 12 ounces) fresh or frozen ravioli (cheese or your choice)
2 tablespoons olive oil
4 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup chicken or vegetable broth
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional, for heat)
Salt and black pepper to taste
1 cup baby spinach
Fresh basil or parsley for garnish (optional)
Directions:
Cook Ravioli:
In a large pot of boiling salted water, cook the ravioli according to the package instructions until al dente. Drain and set aside.
Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute, or until fragrant but not burnt.
Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
Make the Cream Sauce:
Pour in the heavy cream and chicken or vegetable broth, stirring to combine.
Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
Add Cheese and Seasonings:
Stir in the grated Parmesan cheese, dried basil, dried oregano, and red pepper flakes (if using).
Season with salt and black pepper to taste.
Combine Ravioli with Sauce:
Add the cooked ravioli to the skillet and gently toss to coat with the creamy sauce.
Stir in the baby spinach and cook for another 2 minutes, or until the spinach is wilted and the ravioli is heated through.
Serve:
Garnish with fresh basil or parsley if desired.
Serve immediately with extra Parmesan cheese on the side, if desired.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Kcal: Approx. 400 per serving | Servings: 4