Creamy Tuscan Ravioli with Sun-Dried Tomatoes

How to Make Creamy Tuscan Ravioli with Sun-Dried Tomatoes

Total time: 25 min · Yields 4 servings

1. 1

   Boil the Pasta

   Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions, usually 3-4 minutes. Reserve 1/2 cup of pasta water, then drain the ravioli and set aside.

2. 2

   Aromatics and Tomatoes

   While the pasta cooks, heat 2 tablespoons of the sun-dried tomato oil in a large skillet over medium heat. Add the minced garlic and sliced sun-dried tomatoes. Sauté for 1-2 minutes until the garlic is fragrant but not browned.

3. 3

   Simmer the Sauce

   Pour the heavy cream into the skillet and bring to a gentle simmer. Reduced the heat to low and stir in the Parmesan cheese until melted and smooth. Season with red pepper flakes, salt, and black pepper.

4. 4

   Wilt Spinach and Combine

   Add the baby spinach to the sauce and stir until it begins to wilt, about 1 minute. Add the cooked ravioli to the skillet. Gently toss to coat, adding a splash of the reserved pasta water if the sauce becomes too thick.