Ravioli has always been one of my favorite dishes, a comfort food that never fails to satisfy. I remember the first time I had a true Italian ravioli while on a trip to Florence. The simplicity and richness of the dish captivated me, and I knew I had to bring a bit of that experience back home. That’s how I ended up experimenting with this Creamy Italian Ravioli recipe, a delightful combination of fresh ingredients and flavors that is both easy to make and incredibly rewarding.
This recipe is perfect for a quick weeknight dinner or a weekend meal when you want to indulge without spending hours in the kitchen. With only 25 minutes from start to finish, it’s hard to believe something so simple can taste so luxurious. The creamy sauce, enhanced by the robust flavors of sun-dried tomatoes, fresh spinach, and a hint of white wine, pairs beautifully with the tender ravioli. The addition of Italian herbs and a touch of cayenne pepper gives the dish a gentle kick, making it a balanced and satisfying meal.
What I love most about this recipe is its versatility. If you’re not a fan of white wine, chicken broth works just as well, adding a different but equally delicious depth to the sauce. And if you’re feeling adventurous, you can switch up the ravioli filling—try mushroom, cheese, or even lobster ravioli for a more decadent twist. The baby spinach adds a pop of color and nutrition, but you can substitute it with arugula or kale if you prefer a more peppery or robust flavor.
One of the best things about this dish is how it brings people together. Whether you’re cooking for family, friends, or just yourself, this Creamy Italian Ravioli is sure to be a hit. Serve it with a side of crusty bread to soak up every bit of the creamy sauce, and you’ve got yourself a meal that’s both comforting and elegant.
Making Creamy Italian Ravioli
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Ingredients
- 2 tablespoons garlic, minced (approximately 8 cloves)
- 1/4 cup unsalted butter
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 20 oz. refrigerated ravioli
- 1 teaspoon Italian seasoning
- 6 oz. sun-dried tomatoes, chopped (avoid the oil)
- 1/8 teaspoon cayenne pepper (optional)
- 2 cups baby spinach leaves (remove stems)
- 2 cups heavy cream
- 1 3/4 cups parmesan cheese, finely grated
Directions
- Prepare the ravioli according to the package instructions. Once cooked, drain and toss with a tablespoon of olive oil and a pinch of salt to prevent sticking. Set aside.
- In a large skillet, warm the olive oil over medium heat. Add the butter, allowing it to melt into the oil. Stir in the Italian seasoning and optional cayenne pepper.
- Add the minced garlic to the skillet and sauté for about a minute until it becomes fragrant. Pour in the white wine and let it simmer for 2-3 minutes.
- Next, add the heavy cream, bringing the mixture to a gentle boil. Lower the heat and simmer, stirring occasionally, for 6-8 minutes.
- Reduce the heat to low and gradually whisk in the parmesan cheese until the sauce is smooth and fully combined.
- Stir in the baby spinach leaves and chopped sun-dried tomatoes. Then, gently fold in the cooked ravioli, making sure they are evenly coated with the sauce. Serve immediately and enjoy!
Storing Suggestions:
If you have leftovers, store the ravioli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to maintain the creamy consistency.
FAQs:
Can I use frozen ravioli instead of refrigerated?
Yes, you can use frozen ravioli for this recipe. Simply cook the frozen ravioli according to the package instructions before adding them to the sauce. You may need to increase the cooking time by a minute or two.
What can I substitute for white wine in this recipe?
If you prefer not to use white wine, chicken broth is an excellent substitute that will still add a rich flavor to the sauce. Vegetable broth or water with a splash of lemon juice can also be used as alternatives.
How can I make this dish vegetarian?
To make this recipe vegetarian, ensure you use vegetable broth instead of chicken broth and check that the ravioli you select does not contain any meat. Cheese or spinach-filled ravioli are great vegetarian options.
Is there a way to lighten the sauce?
If you’re looking to reduce the richness of the sauce, you can substitute half of the heavy cream with half-and-half or whole milk. The sauce will be slightly thinner but still creamy and delicious.
Can I add protein to this dish?
Yes, you can easily add protein to this recipe. Grilled chicken, sautéed shrimp, or crumbled Italian sausage would pair well with the creamy sauce and ravioli. Cook the protein separately and stir it into the sauce along with the ravioli.
How do I prevent the sauce from becoming too thick?
If the sauce thickens too much, you can thin it out by adding a small amount of additional cream, milk, or even reserved pasta water. Stir the liquid in gradually until the sauce reaches your desired consistency.
Creamy Italian Ravioli
Ingredients
- 1/2 cup white wine Sauvignon Blanc works well, or you can use chicken broth
- 2 tablespoons minced garlic from about 8 cloves
- 20 oz. ravioli choose your favorite refrigerated variety
- 1 tablespoon olive oil
- 2 cups baby spinach leaves stems removed
- 1/4 cup unsalted butter
- 1 3/4 cups parmesan cheese finely grated
- 6 oz. sun-dried tomatoes chopped, avoid adding the oil
- 1 teaspoon Italian herbs
- 1/8 teaspoon cayenne pepper optional
- 2 cups heavy cream
Instructions
- Cook the ravioli following the package directions. Drain and set aside, tossing with salt and a tablespoon of olive oil to prevent sticking.
- In a large skillet, heat the olive oil over medium heat. Melt the butter into the oil, then add the Italian herbs and cayenne pepper, stirring them together.
- Add the minced garlic and sauté for about a minute until it becomes fragrant. Pour in the white wine and let it simmer for 2-3 minutes.
- Pour in the heavy cream, bringing it to a gentle boil. Lower the heat to a simmer, stirring occasionally, for 6-8 minutes.
- Reduce the heat to low, then whisk in the finely grated parmesan cheese until fully combined.
- Gently stir in the spinach and sun-dried tomatoes. Finally, add the cooked ravioli, folding the sauce over them to ensure they're evenly coated. Serve immediately and enjoy your meal!
