Creamy Tuscan Ravioli

Indulge in the rich flavors of creamy sun-dried tomato ravioli with garlic spinach. Follow my step-by-step recipe to create a mouthwatering Creamy Tuscan Ravioli that will leave your taste buds craving for more. Get ready to experience a medley of flavors with this easy-to-follow recipe. This recipe combines the richness of sun-dried tomatoes, the creaminess of a luscious sauce, and the freshness of spinach. Get ready to treat your palate to a burst of flavors!

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Creamy Tuscan Ravioli Recipe

Melissa Jo

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Ingredients

  

• 1 tbsp. butter
• 1 tbsp. oil from a jar of sun-dried tomatoes
• 7 cloves of garlic chopped
• 1/4 cup of julienned sun-dried tomatoes
• Salt and cracked black pepper to taste
• 1/2 tsp. crushed red pepper
• 1 tbsp. tomato paste
• Juice of 1/2 a lemon
• 4 oz. white wine
• 1/2 cup chicken stock
• 1 cup heavy cream
• 1/4 cup freshly grated parmesan or Pecorino Romano cheese
• 5 oz. baby spinach
• Basil for garnish
• 1 lb. ravioli cooked al dente in salted water

Instructions

 

• Heat a large skillet over medium heat and melt the butter with the sun-dried tomato oil.
• Add the chopped garlic, julienned sun-dried tomatoes, salt, cracked black pepper, and crushed red pepper to the skillet. Sauté until the garlic turns golden and releases its aroma.
• Stir in the tomato paste and cook for a few minutes to enhance its flavor and develop a rich color.
• Deglaze the pan by adding the fresh lemon juice and white wine. Allow the alcohol to cook off, stirring occasionally.
• Pour in the chicken stock and heavy cream, then increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
• Add the freshly grated parmesan or Pecorino Romano cheese to the skillet, stirring until it melts and incorporates into the sauce.
• Simmer the sauce until it begins to thicken, maintaining a gentle simmer for about 5-7 minutes.
• Meanwhile, add the baby spinach and al dente ravioli to the skillet. Let the pasta water drip into the sauce, enhancing its flavor.
• Cover the skillet for approximately one minute, allowing the spinach to wilt and the ravioli to absorb the flavors of the sauce.
• Transfer the creamy sun-dried tomato ravioli to a family-size bowl, garnish with fresh basil leaves, and serve immediately.

Notes

• For a vegetarian option, you can substitute vegetable stock for chicken stock.

• To enhance the flavor, consider adding cooked diced chicken or grilled shrimp.

• Customize the spice level by adjusting the amount of crushed red pepper to your preference.

• Make sure to cook the ravioli al dente to prevent it from becoming too soft and losing its texture.

• Serve the dish with a side salad or garlic bread for a complete meal.

Tried this recipe?Let us know how it was!