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Creamy Tuscan Ravioli Recipe
Ash Tyrrell

Creamy Tuscan Ravioli Recipe

I made this Creamy Tuscan Ravioli last night, and I have to say, it was one of the easiest yet most delicious pasta dinners I’ve cooked at home. The sauce turned out so rich and velvety, packed with sun-dried tomatoes, spinach, and just the right amount of seasoning.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter – gives the sauce a rich base and silky finish.
  • 2 garlic cloves minced – adds brightness and depth.
  • 1 teaspoon onion powder – brings gentle sweetness without chopping onions.
  • 1 teaspoon Italian seasoning – blends all those Tuscan-style flavors in one scoop.
  • 1 tablespoon lemon juice – balances the creaminess with a touch of tang.
  • 1 cup chicken or vegetable stock – keeps the sauce light yet flavorful.
  • 1 cup heavy cream – makes the sauce luxuriously creamy.
  • 2 cups fresh baby spinach – use fresh not frozen, so it wilts beautifully.
  • ½ cup sun-dried tomatoes chopped – adds tangy, slightly sweet flavor.
  • 9 ounces fresh store-bought ravioli – choose your favorite filling cheese or mushroom work great.
  • ½ cup freshly grated Parmesan cheese – always grate it fresh for the best melt and flavor.
  • Fresh basil for garnish – adds color and freshness to finish the dish.

Method
 

  1. Start by boiling a large pot of salted water. Add your ravioli and cook it for one minute less than the package directions. This way, the pasta stays firm and doesn’t overcook when tossed in the sauce. Drain and set aside.
  2. Melt butter in a deep sauté pan and add a spoonful of the oil from the sun-dried tomato jar for extra flavor. Stir in garlic and let it cook for just 30 seconds until fragrant. Add onion powder, Italian seasoning, lemon juice, and stock. Slowly pour in the heavy cream, whisking as you go. Mix in the chopped sun-dried tomatoes and let the sauce simmer gently for 2–3 minutes.
  3. Gently toss the ravioli into the sauce, making sure each piece is coated. Add fresh basil and baby spinach, then cover the pan until the spinach wilts, which takes just a minute. Stir everything together once more for a creamy, even mix.
  4. Plate the ravioli in shallow bowls, spooning extra sauce over the top. Garnish with Parmesan, fresh basil, and chili flakes if you like a little heat. Serve hot and enjoy every creamy, Tuscan-inspired bite.

Notes

  • I always salt my pasta water generously—it makes a big difference in flavor.
  • Fresh ravioli really elevates this dish compared to frozen ones.
  • If the sauce feels too thick, I add a splash of pasta water to loosen it.
  • Fresh spinach and freshly grated Parmesan always taste brighter than packaged versions.
  • I use a wide pan so the ravioli can coat evenly without breaking apart.