Creamy Sun-Dried Tomato Spinach Ravioli Skillet

• 1 tablespoon olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1 (15 ounce) package fresh spinach ravioli
• 2 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons fresh basil, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until translucent, about 3 minutes.
3. 3 Stir in garlic and sun-dried tomatoes, cooking for another 2 minutes.
4. 4 Add ravioli to the skillet and cook according to package instructions, usually about 4-5 minutes.
5. 5 Stir in fresh spinach until wilted.
6. 6 Pour in heavy cream and bring to a gentle simmer.
7. 7 Reduce heat to low and stir in Parmesan cheese until melted and sauce is creamy.
8. 8 Season with salt, black pepper, and red pepper flakes if using.
9. 9 Garnish with fresh basil before serving.

Equipment

• Large skillet

Variations

• Add grilled chicken for a heartier meal
• Use ricotta or cheese-filled ravioli for a dairy boost

Substitutions

• Substitute fresh spinach with kale if preferred
• Use vegetable broth instead of cream for a lighter version

Pairings

• Chardonnay
• Italian soda

Nutrition

Tips

• For extra richness, add a splash of white wine with the cream.
• If the sauce is too thick, thin it out with a bit of pasta water.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: This dish does not freeze well due to the fresh ravioli and spinach.

Serving Suggestions

• Pair with a crisp green salad
• Serve with warm, crusty bread

FAQ