Description
Creamy Spinach & Sun-Dried Tomato Ravioli
This creamy ravioli dish combines rich cheese-filled pasta with the savory flavors of spinach and sun-dried tomatoes, all tossed in a luxurious sauce. A satisfying meal that is both comforting and indulgent.
Ingredients:
8 oz ravioli (cheese or your choice of filling)
2 cups fresh spinach
1/4 cup sun-dried tomatoes, chopped
1 cup heavy cream
2 tablespoons butter
1/4 cup Parmesan cheese, grated
1 garlic clove, minced
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook the Ravioli: Cook the ravioli according to package instructions. Drain and set aside, reserving some pasta water.
Sauté the Spinach & Garlic: In a large skillet, melt butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the spinach and cook for 3-4 minutes until wilted.
Make the Creamy Sauce: Add the sun-dried tomatoes and heavy cream to the skillet, stirring to combine. Let the sauce simmer for 3-4 minutes until thickened. Season with salt and pepper to taste.
Combine the Pasta: Add the cooked ravioli to the skillet and toss to coat in the creamy sauce. Add a little reserved pasta water if the sauce needs to be thinned.
Serve & Garnish: Plate the ravioli and sprinkle with grated Parmesan cheese and fresh parsley.
Enjoy this indulgent, creamy ravioli dish that’s bursting with flavor!
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, bring a large pot of salted water to a rolling boil. While waiting, prep all ingredients: chop the sun-dried tomatoes, mince the garlic, and grate the Parmesan. Cook the ravioli for 1-2 minutes less than the package suggests, as they will finish cooking in the sauce. Reserve at least 1/2 cup of the starchy pasta water before draining. In your skillet, melt the butter over medium-low heat to avoid burning the garlic. Add the garlic and cook until just fragrant, about 30 seconds. Increase heat to medium, add the spinach in batches, wilting each addition. Pour in the cream and add the sun-dried tomatoes, bringing to a gentle simmer. Let it reduce and thicken for 3-5 minutes. Off the heat, stir in the Parmesan until melted. Finally, add the drained ravioli, tossing gently to coat. Add pasta water, one tablespoon at a time, until the sauce clings beautifully to the pasta.
Serving Suggestions
This rich dish pairs wonderfully with light, contrasting sides. Serve it with a crisp arugula salad dressed in a lemon vinaigrette to cut through the creaminess. For a heartier meal, add grilled chicken or shrimp on top. Garlic bread is a classic companion for soaking up the extra sauce. To elevate the presentation, garnish with extra sun-dried tomatoes, a drizzle of high-quality olive oil, and a crack of black pepper.
How-to Summary
In short: Cook ravioli, reserve pasta water. Sauté garlic in butter, wilt spinach. Add sun-dried tomatoes and cream, simmer to thicken. Season, then toss ravioli in the sauce, thinning with pasta water as needed. Garnish with Parmesan and parsley.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes. Thaw and thoroughly squeeze all excess water from 1/2 cup of frozen spinach before adding it to the skillet. Excess moisture will make the sauce watery.
What can I substitute for heavy cream?
For a lighter version, use half-and-half or whole milk mixed with 1 tablespoon of flour or cornstarch to help thicken the sauce. For a dairy-free option, full-fat coconut cream works well.
How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or water to revive the sauce. Microwave reheating can make the ravioli rubbery.
Can I make this sauce ahead of time?
You can prepare the creamy sauce base (through the simmering step) 1-2 days in advance. Store it separately and reheat gently before adding freshly cooked ravioli.
My sauce is too thin. How can I fix it?
Let it simmer for a few more minutes to reduce. If it’s still thin, create a slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water, then whisk it into the simmering sauce until thickened.
Common Mistakes to Avoid
- Overcooking the ravioli: They will become mushy. Slightly undercook them as they will finish in the hot sauce.
- Burning the garlic: Cook it over low heat just until fragrant. Burnt garlic will make the entire sauce bitter.
- Skipping the pasta water: The starchy water is essential for helping the sauce emulsify and cling to the pasta.
- Adding cheese to boiling sauce: Always remove the skillet from heat before stirring in the Parmesan to prevent it from clumping or becoming greasy.
Conclusion
This Creamy Spinach & Sun-Dried Tomato Ravioli is a restaurant-quality dish that is deceptively simple to make at home. By following the detailed guide and avoiding common pitfalls, you can create a consistently luxurious and satisfying meal. Its balance of creamy richness, savory tomatoes, and fresh spinach makes it a versatile recipe perfect for both weeknight dinners and impressing guests. Enjoy the process and the delicious results.