Ingredients
Scale
- 1 package (25 oz) of cheese ravioli
- 2 tablespoons of butter
- 3 teaspoons of minced garlic
- 1 cup of heavy cream
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- ½ teaspoon of paprika
- 1 teaspoon of Italian seasoning
- ¼ cup of shredded parmesan cheese
- 1 cup of chopped baby spinach
- ½ cup of chopped sun-dried tomatoes
Instructions
- Cook the Ravioli
Begin by cooking the ravioli according to the package instructions. Once cooked, drain the ravioli and set it aside. - Prepare the Sauce
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. - Add Cream and Seasonings
Gradually pour in the heavy cream while whisking continuously. Add salt, black pepper, paprika, and Italian seasoning to the mix. Stir until the sauce begins to bubble gently. - Incorporate Parmesan Cheese
Slowly whisk in the shredded parmesan cheese until it is fully incorporated into the sauce, creating a smooth and creamy consistency. - Add Spinach and Sun-Dried Tomatoes
Stir in the chopped baby spinach and sun-dried tomatoes. Cook the mixture until the spinach wilts and the tomatoes are heated through. - Combine Ravioli and Sauce
Toss the cooked ravioli in the skillet with the sauce, ensuring that each piece is evenly coated with the creamy mixture. - Serve Hot
Serve the Creamy Tuscan Ravioli hot, garnished with extra parmesan cheese if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 22g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g