Creamy Ravioli
This Creamy Ravioli turns store bought cheese ravioli into a proper dinner with sun dried tomatoes, spinach, and a Parmesan cream sauce. Thirty minutes, one skillet, and rich enough that a sharp green salad alongside is a good idea.
Servings: 4
Calories: 771kcal
Equipment
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
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
- Save the pasta water. Reserve ½ cup before draining. It's what makes the sauce cling to the ravioli.
- Grate your own Parmesan. Pre grated is coated with anti caking agents that make cream sauces grainy.
- Simmer, don't boil. Boiling cream separates. Gentle bubbles at the edge of the pan.
- Heat down before the cheese. Add the Parmesan gradually on low heat, stirring constantly.
- Taste before salting. A cup of Parmesan plus sun dried tomatoes brings a lot of salt already.
- Nutmeg: freshly grated is much better than pre ground. And despite the name, nutmeg is a seed rather than a tree nut.
- Toss gently. Ravioli tear easily and the filling escapes.
- Serve immediately. The sauce thickens noticeably as it sits.
Nutrition
Serving: 1serving | Calories: 771kcal | Carbohydrates: 58g | Protein: 30g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 161mg | Sodium: 1144mg | Potassium: 652mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2930IU | Vitamin C: 11mg | Calcium: 398mg | Iron: 14mg
