Creamy Tuscan Ravioli Recipe
If you’re yearning for the kind of meal that wraps you up in warmth and makes you forget about the outside world, Creamy Tuscan Ravioli will absolutely sweep you off your feet. Imagine pillows of cheese-filled ravioli mingling in a rich, garlicky cream sauce, bursting with pops of cherry tomato, tangy sun-dried tomato, vibrant spinach, and a flurry of Parmesan. This one-pan wonder brings a taste of Italy to your kitchen in just 25 minutes, making it the ultimate weeknight comfort food that tastes anything but ordinary!
Ingredients You’ll Need
The beauty of Creamy Tuscan Ravioli is its reliance on a handful of fresh, flavorful ingredients. Each one plays a vital role: the pasta forms the heart, while the veggies, cheese, and seasonings layer in depth, color, and irresistible creaminess.
- Refrigerated cheese ravioli (1 20 oz package): The star of the show, these pillowy pasta shapes bring a creamy cheese filling to every bite and cook up in minutes.
- Olive oil (2 tablespoons): Used to sauté the aromatics and vegetables, adding richness and helping all the flavors meld.
- Garlic, minced (3 cloves): Fresh garlic infuses the sauce with a wonderfully savory aroma that’s quintessentially Italian.
- Cherry tomatoes, halved (1 cup): Brings brightness and a fresh pop of color, turning sweet as they cook.
- Baby spinach (1 cup): Wilts quickly into the sauce, providing both nutrition and a lush hint of green.
- Sun-dried tomatoes, drained and chopped (1/2 cup): Add intense tomato flavor and cheery flecks of color throughout every bite.
- Heavy cream (1 cup): The secret to that luscious, velvet-smooth sauce; feel free to use half-and-half for a lighter version.
- Grated Parmesan cheese (1/2 cup): Adds salty, nutty depth and also helps thicken the sauce.
- Red pepper flakes (1/4 teaspoon, optional): For a gentle kick that plays beautifully with creamy flavors; adjust to your taste.
- Salt and black pepper to taste: Essential for bringing all the flavors into perfect balance.
- Fresh basil for garnish: Finishing with torn basil leaves is the easiest way to make this dish feel like a special occasion.
How to Make Creamy Tuscan Ravioli
Step 1: Cook the Ravioli
Start by bringing a large pot of salted water to a gentle boil. Add the cheese ravioli and cook them according to the package instructions—usually about 3 to 4 minutes for refrigerated ravioli, just until they float to the top. Drain well and set aside, tossing them with a splash of olive oil to prevent sticking while you make the sauce.
Step 2: Sauté the Aromatics and Tomatoes
Heat the olive oil in a large skillet over medium heat. Toss in the minced garlic and cook for about 1 minute, stirring constantly so it doesn’t burn. As soon as the garlic becomes fragrant, add both the cherry tomatoes and chopped sun-dried tomatoes. Cook for 2 to 3 minutes, stirring occasionally, until the tomatoes release their juices and soften, creating a sweet, tangy base for your Creamy Tuscan Ravioli.
Step 3: Simmer the Cream Sauce
Pour the heavy cream into the skillet and gently bring the mixture to a simmer. Stir in the grated Parmesan cheese and red pepper flakes (if using), then let it cook for about 3 to 4 minutes. The sauce will thicken and take on an irresistible, melty consistency, enveloping the tomatoes with creaminess.
Step 4: Add Spinach and Fold in Ravioli
Add the baby spinach to the skillet, stirring just until it wilts into the sauce—a minute or less is all it takes. Next, gently fold in the cooked ravioli, letting each piece get beautifully coated in the creamy Tuscan sauce. Season to taste with salt and black pepper.
Step 5: Finish and Serve
Once everything is bathed in sauce, remove the skillet from the heat. Top your Creamy Tuscan Ravioli with a generous sprinkle of fresh basil and extra Parmesan if you love that cheesy finish. Serve it while hot and steamy, and watch everyone’s eyes light up at the first bite!
How to Serve Creamy Tuscan Ravioli
Garnishes
Dress up your Creamy Tuscan Ravioli with torn or sliced fresh basil for a pop of aromatic freshness, and don’t hold back on extra grated Parmesan over the top. A drizzle of quality olive oil or a scattering of freshly cracked black pepper adds the kind of flourish that truly completes the dish.
Side Dishes
This rich pasta is pure comfort on its own but shines even brighter when paired with a crisp green salad tossed in tangy vinaigrette or a side of garlicky roasted asparagus. Warm, crusty Italian bread is also a winner for mopping up every last drop of that velvety sauce.
Creative Ways to Present
If you want to impress, serve the ravioli in shallow pasta bowls, layering the sauce and pasta for a restaurant-worthy look. Alternatively, portion it into small cast iron skillets for a rustic, family-style vibe, or add a few sautéed shrimp or sliced chicken breast on top for a decadent twist and extra protein.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Tuscan Ravioli can be kept in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, often making leftovers taste even better the next day!
Freezing
For longer storage, let the dish cool completely, then transfer it to a freezer-safe container. Cream-based sauces can sometimes change in texture after freezing, but this ravioli holds up fairly well. Freeze for up to one month for best quality.
Reheating
To reheat, gently warm individual portions in a skillet over low heat, adding a splash of cream or milk to keep the sauce smooth. You can also microwave it in short bursts, stirring occasionally for even heating. Take care not to overcook to maintain the tender texture of the ravioli.
FAQs
Can I use frozen ravioli instead of refrigerated?
Absolutely! Frozen ravioli works just as well—just simmer a bit longer in the boiling water until they float and are cooked through. The rest of the recipe remains exactly the same.
What kind of sun-dried tomatoes should I buy?
Look for sun-dried tomatoes packed in oil, as they’re softer and add extra flavor. Just drain off most of the oil before chopping, or use the jarred oil to sauté your garlic for an added tomato boost.
Is there a lighter alternative to heavy cream?
You can substitute half-and-half if you’d like a lighter cream sauce. The result will still be luscious and creamy, just a bit less rich.
Can I add protein to Creamy Tuscan Ravioli?
Definitely! Toss in cooked shrimp or sliced grilled chicken along with the ravioli at the end for an extra-hearty meal that’s still quick and easy.
How do I keep the ravioli from falling apart?
Cheese ravioli are delicate, so cook them until just done and use a slotted spoon to remove them from the water. When folding into the sauce, stir gently to avoid breaking them.
Final Thoughts
Creamy Tuscan Ravioli is a surefire way to turn any night into a celebration of great flavors, simple ingredients, and pure comfort. If you’re craving something restaurant-worthy but need it fast, give this dish a try—you’ll fall in love with every garlicky, creamy, cheesy forkful!
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Creamy Tuscan Ravioli Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and creamy flavors of this delectable Creamy Tuscan Ravioli dish. Perfectly cooked cheese ravioli enveloped in a luscious cream sauce with sun-dried tomatoes, spinach, and Parmesan cheese, creating a delightful Italian dining experience.
Ingredients
Ravioli:
- 1 (20 oz) package refrigerated cheese ravioli
Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 1 cup baby spinach
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Garnish:
- Fresh basil for garnish
Instructions
- Cook the ravioli: Prepare the ravioli according to package instructions. Drain and set aside.
- Make the sauce: Heat olive oil in a skillet, sauté garlic. Add cherry tomatoes, sun-dried tomatoes, and cook. Pour in cream, simmer, then add Parmesan and red pepper flakes. Cook until slightly thickened.
- Finish the dish: Add spinach, then fold in cooked ravioli. Season with salt and pepper. Serve hot, garnished with basil and extra Parmesan.
Notes
- Add cooked chicken or shrimp for extra protein.
- Substitute half-and-half for a lighter version of the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 4g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 80mg
