Description
1 (20 oz) package refrigerated cheese ravioli
1 tablespoon olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
2 cups fresh spinach
1 cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
¼ cup sun-dried tomatoes, chopped
2 tablespoons fresh basil, chopped (for garnish)
Directions:
Cook the ravioli according to the package instructions. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the garlic and sauté for 30 seconds until fragrant.
Add the cherry tomatoes and cook for 3-4 minutes until they soften.
Stir in the spinach and sun-dried tomatoes, cooking until the spinach wilts.
Pour in the heavy cream and add the Parmesan cheese, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir well and let the sauce
simmer for 2-3 minutes until slightly thickened.
Add the cooked ravioli to the skillet and gently toss to coat in the creamy sauce.
Garnish with fresh basil and additional Parmesan before serving.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: 450 kcal per serving
Servings: 4
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the refrigerated cheese ravioli and cook according to the package directions, usually 3-4 minutes. Drain and set aside.
2. Sauté the Aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
3. Cook the Vegetables: Add the halved cherry tomatoes to the skillet. Cook for 3-4 minutes until they begin to soften and release their juices. Then, stir in the fresh spinach and chopped sun-dried tomatoes. Cook just until the spinach wilts, about 1-2 minutes.
4. Create the Sauce: Reduce the heat to medium-low. Pour in the heavy cream and add the grated Parmesan, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir constantly until the cheese melts and the sauce is smooth. Let it simmer gently for 2-3 minutes to thicken slightly.
5. Combine and Finish: Add the cooked and drained ravioli to the skillet. Gently toss for 1-2 minutes until the pasta is evenly coated and heated through. Remove from heat, garnish with fresh basil, and serve immediately.
Serving Suggestions
This creamy ravioli dish is rich and satisfying on its own, but it pairs beautifully with simple sides. Serve it with a crisp green salad dressed with a light vinaigrette to cut through the creaminess. For a heartier meal, add a side of garlic bread or focaccia to soak up the delicious sauce. A glass of Pinot Grigio or Sauvignon Blanc complements the flavors perfectly.
How-to Summary
In summary, this 20-minute meal involves boiling cheese ravioli while simultaneously sautéing garlic, tomatoes, and spinach. A creamy Parmesan sauce is made in the same skillet, and the cooked pasta is tossed in it until coated. Finish with fresh basil for a quick, restaurant-quality dinner.
Frequently Asked Questions
Can I use frozen ravioli instead of refrigerated? Yes, frozen ravioli works well. You may need to adjust the cooking time according to the package instructions, often adding 1-2 extra minutes.
How can I make this dish lighter? Substitute the heavy cream with half-and-half or whole milk mixed with a tablespoon of flour for thickening. The sauce will be less rich but still creamy.
What protein can I add? For added protein, incorporate cooked, shredded chicken, sautéed shrimp, or Italian sausage into the sauce with the ravioli.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce.
Can I make this sauce ahead of time? You can prepare the creamy tomato-spinach sauce 1-2 days in advance. Store it separately and reheat it in a skillet before adding freshly cooked ravioli.
Common Mistakes to Avoid
- Overcooking the Ravioli: Cook ravioli just until al dente, as it will continue to cook slightly when tossed in the hot sauce.
- Burning the Garlic: Sauté garlic only until fragrant (about 30 seconds). Burnt garlic will make the sauce bitter.
- Using Pre-Grated Parmesan: For the best flavor and texture, grate a block of Parmesan cheese yourself. Pre-grated often contains anti-caking agents that can make the sauce grainy.
- Letting the Sauce Boil: After adding the cream, keep the sauce at a gentle simmer. A rolling boil can cause the cream to separate or become oily.
Conclusion
This Creamy Tomato and Spinach Cheese Ravioli is the ultimate solution for a decadent yet incredibly fast weeknight dinner. With a perfect balance of rich sauce, tender pasta, and fresh vegetables, it’s a crowd-pleaser that feels special without requiring hours in the kitchen. By following the step-by-step guide and tips provided, you can easily master this dish and customize it to your taste. Enjoy your delicious creation!
