Easy Creamy Ravioli Recipe that won’t break the bank!
No homemade pasta making is necessary! This creamy ravioli is the perfect embodiment of elegance and simplicity. Crafted with store-bought cheese ravioli, tossed together in a rich, velvety parmesan cream sauce with sun-dried tomatoes and baby spinach, this recipe is surprisingly simple to make despite its gourmet taste! In fact, the entire dish comes together in just 30 minutes! It’s an ideal one-pan wonder for busy weeknights or last-minute guests. And it’s just as easy to customize to suit your taste by topping the finished dish with baked shrimp, grilled chicken, or even crispy bacon!
Cheese Ravioli: You can use fresh or frozen ravioli. Cheese tortellini is a great second option. Butter: Adds delicious buttery richness. Always use unsalted butter to control the saltiness of the dish. Garlic: Infuses the sauce with a pungent garlic flavor. For the best results always mince fresh garlic cloves. Sun-Dried Tomatoes: Brings a burst of intense, sweet-tart tomato flavor to the dish. Baby Spinach: Provides an element of freshness and pop of color. Heavy Cream: Forms the creamy foundation of the sauce. You must use full-fat heavy cream for the sauce to properly thicken. Half and half and milk will not produce the same consistency. Parmesan Cheese: Adds a layer of nutty and salty richness that complements the cheese ravioli perfectly. Salt and Pepper: Enhance the flavor of the whole dish. Don’t forget to salt the pasta water! Nutmeg: Just a touch adds subtle warmth and complexity to the sauce. Fresh Basil: Used to garnish the dish and add some fresh herby flavor.
Creating this gourmet delight is easier than you might think! By using store-bought ravioli the dish comes together with very little effort, making it a great meal option for busy weeknights. Start by cooking the ravioli in boiling water according to the package directions. For fresh ravioli, it typically takes about 3 to 4 minutes, and for frozen ravioli about 4 to 6 minutes. Once done, drain them and set them aside. While the ravioli is cooking, begin preparing the creamy sauce. First, melt the butter over medium heat in a large skillet. Then add the minced garlic and let it cook for just one minute to become aromatic. Be careful not to burn the garlic! Next, add the chopped sun-dried tomatoes and cook them for 1 to 2 minutes, stirring occasionally. Finally, add the chopped baby spinach and cook the mixture for another 1 to 2 minutes to wilt the spinach. Once you saute the veggies, pour in the heavy cream. Then simmer the mixture for 4 to 5 minutes, stirring occasionally, until the cream has thickened up a little. Now, reduce the heat to low and gradually add the parmesan cheese while constantly stirring. Then continue to cook the sauce until the cheese is completely melted and it has a smooth consistency. After the sauce is ready, season it with salt, black pepper, and nutmeg. Next, add the cooked cheese ravioli to the skillet and toss them gently with the sauce to coat. Then garnish the dish with fresh basil and serve it immediately to enjoy.
Storage
You can store leftover creamy ravioli in an airtight container in the fridge for up to 5 days. To reheat, just sprinkle it with a small amount of water, cover it with plastic wrap, and microwave it for a few minutes on medium power. You can also reheat leftovers in a skillet on the stovetop over medium heat.
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