Description
Creamy Tuscan Ravioli Delight brings Italian countryside flavors to your dinner table. Luxurious pasta pockets filled with ricotta and spinach swim in a luscious sun-dried tomato cream sauce that invites you to savor each memorable bite.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) frozen cheese ravioli
- 1 cup (240 milliliters) chicken broth
- ½ cup (120 milliliters) heavy whipping cream
- ½ cup (120 milliliters) whole milk
Cheese and Seasonings:
- ½ cup (50 grams) parmesan cheese, grated
- 1 ½ teaspoons granulated garlic
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
Vegetables:
- 1 cup (about 150 grams) spinach, frozen or fresh
- ½ cup (about 75 grams) diced tomatoes, well drained if using canned
Instructions
- Empty a 9-ounce (255 grams) package of cheese ravioli into a large pot of salted, boiling water, cooking according to package instructions until they float and become tender, approximately 3-4 minutes.
- While ravioli cooks, thoroughly drain the frozen spinach using a fine-mesh strainer, pressing out excess moisture with paper towels to prevent diluting the sauce.
- In a spacious saucepan, gradually warm of chicken broth over medium heat, creating a gentle simmering base for the sauce.
- Whisk together heavy whipping cream, whole milk, and cornstarch in a separate bowl until completely smooth and free of lumps.
- Pour the cream mixture into the warm broth, continuously whisking to create a uniform, silky sauce that begins to thicken and develop a creamy consistency.
- Sprinkle in granulated garlic, dried basil, oregano, thyme, and kosher salt, stirring to distribute the seasonings evenly.
- Gradually add grated parmesan cheese, stirring until it melts completely and integrates into the sauce, creating a rich and velvety texture.
- Incorporate the drained spinach and diced cherry tomatoes, gently mixing to distribute throughout the sauce.
- Carefully fold the drained ravioli into the sauce, ensuring each pasta pillow is generously coated with the creamy, herb-infused mixture.
- Reduce heat to low, allowing the ravioli to simmer in the sauce for an additional 2-3 minutes, which helps the flavors meld and intensify.
- Remove from heat and transfer to serving dishes, garnishing with additional fresh herbs or grated parmesan if desired, and serve immediately while piping hot.
Notes
- Master the spinach prep by fully thawing and squeezing out excess water to prevent a runny sauce.
- Create a smooth, lump-free sauce by whisking cream, milk, and cornstarch thoroughly before adding to warm broth.
- Develop rich flavors by allowing herbs and seasonings to simmer and blend gradually in the creamy base.
- Gently fold ravioli into the sauce to prevent breaking delicate pasta while ensuring each piece gets perfectly coated.
- Save time by using high-quality store-bought ravioli instead of making pasta from scratch.
- Elevate the dish with fresh parmesan and optional protein like grilled chicken for extra heartiness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 85 mg