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This incredible Creamy Ravioli is a phenomenal dish that marries the richness of cheese-filled pasta with a velvety sun-dried tomato and spinach cream sauce. Made with just a handful of simple ingredients, you can effortlessly create a restaurant-worthy meal in just 30 minutes!
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!
Why You’ll Love Creamy Ravioli
- Quick and Easy! It’s a culinary masterpiece that doesn’t require hours in the kitchen. With a package of store-bought ravioli, a few basic ingredients, and 30 minutes, you can whip up a delicious meal.
- Creamy Cheesy Deliciousness! The creamy parmesan sauce with sundried tomatoes and baby spinach in this dish is nothing short of heavenly. It’s impossible not to fall in love with every bite.
- Versatile Dish! Whether you enjoy this ravioli as a standalone vegetarian main dish or as part of a larger meal, it’s a crowd-pleaser that is perfect for any occasion, from family dinners to holiday gatherings.
- 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.
Frequently Asked Questions
What can I add to the dish?
Creamy ravioli is quite versatile. You can add more veggies like mushrooms, broccoli, and baby kale. You could also add a protein such as shrimp, chicken, or bacon. Other fresh herbs like parsley or chives also make for a delightful garnish.
Why did my cream sauce break?
Cream sauce can break if exposed to high heat for too long or if the fat separates from the liquid. To prevent this, simmer the sauce gently and avoid boiling it. Also, gradually add the cheese while stirring constantly to help it melt smoothly into the sauce.
Do I need to thicken the sauce with flour?
No, you don’t need to thicken the sauce with flour or cornstarch. The cream sauce will naturally thicken as it simmers and the cheese melts into it.
- Don’t overcook the ravioli. Follow the package instructions for cooking times precisely. Overcooked ravioli can become mushy and even break open.
- Use a large skillet. Make sure to use a large skillet that is big enough to comfortably accommodate both the sauce and the cooked ravioli. This makes it easier when it comes time to join the two together.
- Add the cheese gradually. You must add the parmesan cheese slowly while stirring constantly to prevent it from clumping.
- Serve the dish immediately. Creamy ravioli is at its best right off the stove. Serve it promptly for the optimal texture and flavor.
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.
Discover More Delicious Pasta Recipes
- Chicken Pot Pie Pasta
- Haluski (Cabbage and Noodles)
- Instant Pot Mac And Cheese
- Creamy Cajun Pastalaya
- Baked Mostaccioli
- Cook the ravioli according to the package instructions. If using fresh ravioli, cook for 3-4 minutes, and if using frozen ravioli, cook for 4-6 minutes. Drain and set aside.
- While the ravioli is cooking, prepare the creamy sauce. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant.
- Add the chopped sun-dried tomatoes to the skillet and cook for 1-2 minutes, stirring occasionally.
- Add the roughly chopped baby spinach to the skillet, and cook for another 1-2 minutes, or until the spinach has wilted.
- Pour in the heavy cream and bring the mixture to a simmer. Cook for 4-5 minutes, stirring occasionally, until the cream has thickened slightly.
- Reduce the heat to low, and gradually add the grated Parmesan cheese, stirring constantly to prevent clumping. Continue to cook and stir until the cheese is completely melted and the sauce is smooth.
- Season the sauce with salt, black pepper, and nutmeg. Add the cooked ravioli to the skillet with the creamy sauce, gently stirring to coat each piece evenly.
- Garnish with fresh basil and serve immediately.
- Fresh vs Frozen: Both fresh and frozen ravioli work well in this recipe. Just adjust the cooking time as mentioned in the instructions.
- Sauce Consistency: If you find the sauce too thick, you can easily thin it out with a splash of pasta water or milk.
- Spinach Substitute: Feel free to swap out the baby spinach for other leafy greens like kale or arugula, depending on what you have on hand.
- Nut-Free: If you have a nut allergy, you can skip the nutmeg without a significant loss of flavor.
- Make it Your Own: For a protein boost, consider adding grilled chicken or shrimp to the dish. Just cook separately and mix in at the end.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.