So, about this Creamy Tuscan Ravioli with Sun-Dried Tomatoes...
Alright, here’s the scoop—this recipe actually started as a total kitchen accident. I was craving something creamy and a bit posh (but not, like, restaurant-level faff), rummaged through my fridge, and before I knew it, I’d cobbled together what my brother now calls “that fancy ravioli thing.” And you know what? It’s become a weeknight legend around here. I mean, there was that one time I used way too much garlic and basically fogged up the house, but hey, we lived. (My cat, however, was not amused; she still gives me side-eye when I get near the sun-drieds.)
Why You’ll Probably Fall for This
I make this when I’m craving something that looks impressive but actually takes, like, 20 minutes. My family goes a bit wild for it—especially because it’s creamy without being heavy. It’s also one of those dishes I pull out when friends drop by unexpectedly (which honestly, happens a lot in my neighborhood). And if I’m being honest, it’s a bit of a show-off meal—looks like you tried way harder than you actually did. I used to get annoyed by the sun-dried tomatoes getting stuck to my pan, but I’ve learned to just let them brown a bit. Trust me, that flavor is worth it.
Here’s What You’ll Need (or Swap)
- 1 pack (about 500g) fresh cheese ravioli (I sometimes use spinach-stuffed if I’m feeling healthy-ish; honestly, any supermarket brand works. My grandmother swears by Rana, but I’m not that picky.)
- 1-2 tablespoon olive oil (I once ran out and used a dab of butter; it was a happy accident!)
- 3 cloves garlic, minced (Or more, depending if you’re trying to ward off vampires...)
- ½ cup sun-dried tomatoes, sliced (in oil is best, but dried works if you soak them a bit)
- 1 cup heavy cream (I’ve used half-and-half in a pinch—just don’t tell any Italians)
- ½ cup chicken broth (or veggie, if I’m cooking for my veggie mates)
- 2 handfuls baby spinach (sometimes I throw in kale, but it’s, well, chewier)
- ½ cup grated Parmesan (store brand, fancy wedge, whatever you’ve got—no judgment)
- Salt and black pepper to taste (I always forget the pepper, so maybe write that down)
- Optional: pinch of chili flakes, or a squirt of lemon at the end for brightness
Let’s Do This (the steps; not rocket science)
- Bring a big-ish pot of salted water to a boil. Toss in the ravioli, cook as per the packet (usually about 3 minutes; they’ll float when they’re done). Drain, but save a cup of that pasta water—trust me, you might need it.
- While that’s bubbling, heat olive oil in a large skillet (medium heat, don’t blast it). Add garlic and let it get fragrant—about 30 seconds. Don’t burn it, or, well, you’ll know by the smell—been there, done that.
- Throw in the sun-dried tomatoes. Let them sizzle and brown a bit. This is where I usually sneak a taste.
- Pour in cream and broth. Stir, let it bubble gently for a minute or two. Sauce should thicken slightly—don’t panic if it looks thin, it sorts itself out later.
- Toss in spinach. It’ll wilt fast. If you’ve only got kale, give it an extra minute. If it looks like a swamp, you’re on the right track.
- Add the drained ravioli. Gently stir to coat. This is also when you can add a splash of pasta water if the sauce feels too clingy.
- Stir in Parmesan. Season with salt, pepper, maybe chili flakes. Taste, then taste again. Actually, I find it works better if you let it sit for a minute—lets the sauce hug all the bits.
- Finish with a dash of lemon juice, if you like things bright. Or not. Your dinner, your rules.
Notes (a.k.a. my trial & error log)
- If your sauce splits, don’t stress. A splash of warm pasta water usually saves the day.
- Real talk: if you use dried sun-dried tomatoes without soaking them, they go a bit chewy—not awful, but not ideal. Learned that the hard way.
- Parmesan rinds? Toss one in while the sauce simmers for an extra kick. I only remember about half the time.
If You Like to Tinker…
Sometimes I swap the ravioli for tortellini—works a treat. Once, I tried adding grilled chicken, which was great. Tried artichokes once and, honestly, kind of regretted it (they got mushy and bland). Mushrooms are a winner if you’ve got some lurking in the fridge. Or, if you want it spicy, a bit of nduja does wonders—but I’d start small, that stuff’s got bite.
The Gear You’ll (Mostly) Need
I always reach for my biggest non-stick skillet for this—it lets you toss everything together without half the ravioli sticking. Don’t have one? No drama, just use a wide saucepan and be a bit more gentle stirring. Oh, and a fine grater for the Parmesan is nice, but if you’ve only got the old box grater, go for it.
Storing Leftovers (if you’re lucky)
This keeps in the fridge for a couple of days, though honestly, it never lasts that long here. Reheat gently so the sauce doesn’t split—or just eat it cold, straight form the container (zero shame).
How We Serve It at My Place
If I’m feeling extra, I’ll scatter extra Parmesan and a handful of chopped basil on top. My brother dunks hunks of crusty bread right in the pan (which is only sometimes allowed). It’s also weirdly good with a simple green salad—makes you feel fancy and balanced.
Lessons Learned (a.k.a. Don’t Be Me)
- Don’t try to rush the cream sauce—once I cranked the heat and ended up with, well, cheese soup. Not great.
- Be gentle with the ravioli when stirring it in, otherwise it’ll tear and you’ll have filling everywhere. (Still tastes good, but not pretty.)
- If you forget to save pasta water, just use a splash of milk, or even hot tap water in a pinch. No one will know!
Burning Questions (People Actually Ask Me!)
- Can I use frozen ravioli? Yep, just boil it a minute or two longer. No need to thaw—just toss straight in. Actually, I think it holds together better sometimes.
- What can I use instead of heavy cream? I’ve done it with half-and-half or even oat cream; it’s a bit lighter but still tasty. I wouldn’t try straight-up milk though—got gloppy once.
- How do you stop the sauce from getting too thick? Keep some pasta water on hand. Or, if you’ve already dumped it, a splash of broth works. Don’t be afraid to loosen it up.
- Is this kid-friendly? Mine hoover it up, but I go easy on the chili flakes for them.
- Where do you get your sun-dried tomatoes? I’m partial to the ones in oil from the Italian deli nearby, but honestly, I’ve ordered jars from Eataly and even Amazon. Use what you can find.
Oh, and by the way—if you wind up with extra sauce, it’s glorious over gnocchi or even spooned onto toast (I’ve done it when I’m feeling a bit peckish late at night). Food waste? Not in this house.
Ingredients
- 18 oz (500 g) cheese ravioli, fresh or frozen
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and sliced
- 2 cups baby spinach
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- ½ teaspoon dried Italian herbs
- Salt and black pepper, to taste
Instructions
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1Cook the cheese ravioli according to package instructions. Drain and set aside.
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2In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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3Add the sun-dried tomatoes and cook for 2-3 minutes, stirring occasionally.
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4Pour in the heavy cream and bring to a gentle simmer. Stir in the Italian herbs, salt, and black pepper.
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5Add the baby spinach and cook until wilted. Stir in the grated parmesan cheese until the sauce is creamy and smooth.
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6Add the cooked ravioli to the skillet and toss gently to coat with the creamy sauce. Serve hot, garnished with extra parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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