Description
A delicious and creamy ravioli dish inspired by Tuscan flavors, featuring fresh ingredients and a rich sauce.
Ingredients
Scale
- 1 package (9 ounces) fresh cheese-filled ravioli
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, finely chopped
- 1 cup halved grape tomatoes
- 1 cup baby spinach leaves
- 1 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for decoration (optional)
Instructions
- Boil water in a large pot and cook the ravioli according to the package directions. Once cooked, drain and set aside.
- In a spacious skillet, warm the olive oil over medium heat.
- Add the chopped garlic and sauté for approximately a minute until it releases its aroma.
- Toss in the halved grape tomatoes and let them cook for 3 to 4 minutes until they soften slightly.
- Add the baby spinach and stir until it wilts, which should take about 2 minutes.
- Gradually pour in the heavy whipping cream, allowing it to come to a gentle simmer.
- Mix in the grated Parmesan cheese and dried Italian herbs, stirring until the cheese melts and the sauce becomes velvety.
- Season the mixture with salt and pepper as desired.
- Introduce the drained ravioli into the skillet, gently folding them into the creamy sauce until well-coated.
- Serve hot, garnished with fresh basil leaves if you like.
Notes
- For a lighter version, you can substitute heavy cream with half-and-half.
- Feel free to add other vegetables like mushrooms or bell peppers for extra flavor.
- This dish pairs well with a side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg