Name: Creamy Tuscan Cheese Ravioli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 1 lb cheese ravioli; 2 tablespoons butter; 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes, chopped; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 cups fresh spinach; 1/2 teaspoon Italian seasoning; Salt, to taste; Black pepper, to taste

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I love how this creamy Tuscan cheese ravioli comes together with minimal effort while still feeling like a restaurant-quality meal. The tender cheese-filled pasta is coated in a rich, garlicky cream sauce with sun-dried tomatoes, spinach, and Parmesan, making it perfect for busy weeknights or a cozy dinner at home. Creamy Tuscan Cheese Ravioli

Why You’ll Love This Recipe

I like this recipe because it feels indulgent without being complicated. I make it in one pan after cooking the ravioli, and the sauce comes together quickly with simple ingredients. I also enjoy how flexible it is, since I can add protein or extra vegetables depending on what I have on hand.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 lb cheese ravioli
2 tablespoons butter
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach
1/2 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste

Directions

I start by cooking the cheese ravioli according to the package instructions, then I drain it and set it aside. In a large skillet, I melt the butter over medium heat and add the minced garlic, letting it cook just until fragrant. I stir in the sun-dried tomatoes and cook them briefly to release their flavor. Next, I pour in the heavy cream and let it simmer gently before adding the Parmesan cheese, stirring until the sauce thickens. I fold in the spinach and let it wilt, then season the sauce with Italian seasoning, salt, and black pepper. Finally, I add the cooked ravioli to the skillet and gently toss everything together until the pasta is well coated.

Servings And Timing

I usually get about 4 servings from this recipe. It takes me around 10 minutes to prep, about 15 minutes to cook, and roughly 25 minutes total from start to finish.

Variations

I sometimes add grilled chicken or shrimp when I want extra protein. If I want a lighter version, I replace part of the cream with milk. I also like using kale instead of spinach or adding a pinch of red pepper flakes for heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce if needed.

FAQs

Can I use frozen ravioli?

I can use frozen ravioli without thawing it first, and I just cook it according to the package directions.

What can I use instead of heavy cream?

I sometimes use half-and-half or a mix of milk and cream cheese for a lighter sauce.

Is this recipe vegetarian?

I keep it vegetarian by using cheese ravioli and Parmesan made without animal rennet.

Can I make this ahead of time?

I prefer making it fresh, but I can prepare it a few hours ahead and reheat gently before serving.

Does this sauce thicken as it cools?

I notice the sauce thickens slightly as it cools, which is why I add a little liquid when reheating.

Conclusion

I find this creamy Tuscan cheese ravioli to be comforting, flavorful, and incredibly easy to make. It’s a dish I come back to whenever I want something satisfying that doesn’t require a lot of time in the kitchen.