Description
This delicious creamy cheese ravioli is packed with flavor from fresh spinach, sun-dried tomatoes, and garlic.
Ingredients
Scale
- 10 oz cheese ravioli
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss cherry tomatoes with olive oil, salt, and pepper. Roast for 15–20 minutes until blistered.
- Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant.
- Reduce heat. Pour in heavy cream and stir gently. Add Parmesan and let melt into a creamy sauce.
- Stir in spinach and sun-dried tomatoes. Cook until spinach wilts.
- Meanwhile, boil ravioli according to package instructions. Drain carefully.
- Gently add cooked ravioli to the skillet. Toss with sauce to coat. Top with roasted tomatoes and red pepper flakes.
- Serve hot with extra Parmesan and cracked pepper.
Notes
- For a spicy kick, use more red pepper flakes.
- Feel free to substitute the cheese ravioli with any pasta of your choice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg