Creamy Italian Ravioli
Enjoy a quick and delicious meal with this Creamy Italian Ravioli recipe. Ready in 25 minutes, it’s perfect for busy weeknights. Try it today!
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!