Creamy Ravioli

4.75 from 4 votes

Indulge in the ultimate comfort food experience with this Creamy Ravioli—a symphony of rich flavors and textures that will have you savoring every bite. We're talking tender cheese ravioli luxuriously enveloped in a velvety sauce made with sun-dried tomatoes, baby spinach, and a Parmesan cream that's seasoned to perfection.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: American, Italian

Keyword: creamy ravioli, ravioli recipe

Servings:

Calories: 771kcal

Author: Joanna Cismaru

Equipment

12" All-Clad Stainless Skillet

Ingredients

1 pound cheese ravioli fresh or frozen
2 tablespoons butter unsalted
2 cloves garlic minced
½ cup sun-dried tomatoes chopped
2 cup baby spinach roughly chopped
1 cup heavy cream
1 cup Parmesan cheese grated
salt and pepper to taste
¼ teaspoon nutmeg
½ cup fresh basil chopped

US Customary - Metric

Instructions

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.

Video

Notes

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.

Nutrition