Creamy Tuscan Ravioli
Creamy Tuscan Ravioli features tender cheese ravioli tossed in a silky garlic Parmesan cream sauce with fresh spinach, sun-dried tomatoes, Italian herbs, and buttery garlic. Ready in less than 40 minutes, this easy one-pan recipe is perfect for weeknight dinners, date nights, or entertaining guests. Rich, creamy, and full of classic Italian-inspired flavors, it's a comforting meal everyone will enjoy.
Ingredients
For the Ravioli
- 20 ounces (565 g) refrigerated cheese ravioli
- 1 tablespoon olive oil
For the Creamy Tuscan Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small onion, finely diced
- 1½ cups heavy cream
- ½ cup chicken or vegetable broth
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Vegetables
- 2 cups baby spinach
- ½ cup chopped sun-dried tomatoes (oil-packed, drained)
- ½ cup sliced mushrooms (optional)
Garnishes
- Fresh basil leaves
- Chopped parsley
- Extra grated Parmesan cheese
- Freshly cracked black pepper
Instructions
- Cook the ravioli according to the package directions until just tender. Drain and set aside.
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the diced onion and cook for about 3–4 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- If using mushrooms, add them now and sauté until lightly browned.
- Pour in the chicken or vegetable broth and bring to a gentle simmer.
- Add the heavy cream, Italian seasoning, dried basil, and crushed red pepper flakes.
- Simmer for 3–4 minutes, then stir in the Parmesan cheese until melted and smooth.
- Add the spinach and sun-dried tomatoes, cooking until the spinach wilts.
- Gently fold the cooked ravioli into the sauce and toss until evenly coated.
- Season with salt and black pepper to taste.
- Serve immediately, garnished with fresh basil, parsley, and extra Parmesan cheese.
Notes
- Fresh refrigerated ravioli cooks quickly and has the best texture.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Sun-dried tomatoes add sweetness and depth of flavor.
- Don't overcook the ravioli, as it can become too soft.
- Stir the sauce gently to avoid breaking the pasta.
- Add spinach near the end to keep it vibrant.
- Taste the sauce before adding extra salt, as Parmesan is naturally salty.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.