Ingredients
Scale
- 1 package (9 oz) refrigerated or frozen ravioli
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the ravioli according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add sun-dried tomatoes and cook for another 2 minutes.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese, salt, and pepper. Add spinach and cook until wilted, about 2 minutes.
- Combine cooked ravioli with the sauce and toss to coat evenly.
- Garnish with fresh basil before serving.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Serve with extra Parmesan and a side of crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 105mg