Creamy Tuscan Ravioli
Refrigerated cheese ravioli cook directly in a garlic, sun-dried tomato, cream, and broth sauce—no separate pot of water needed. A lid helps the pasta become tender during a short, gentle simmer, while the ravioli release starch that gives the sauce body. Spinach goes in only after the pasta is tender, followed by Parmesan and lemon juice off the heat. The finished ravioli should stay intact, with sauce coating each piece and pooling lightly in the skillet.
Ingredients for Creamy Tuscan Ravioli
- 20 ounces store-bought refrigerated cheese ravioli (about 570g)
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (about 70g)
- 1 tablespoon oil from the sun-dried tomato jar, or olive oil if needed
- 3 garlic cloves, minced
- 1 cup low-sodium vegetable or chicken broth, plus more as needed
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 2 packed cups baby spinach (about 60g)
- 1/3 cup finely grated Parmesan (about 30g)
- 1 teaspoon fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
Yield: 4 servings. Time: 10 minutes prep, 15 minutes cook; 25 minutes total.
How to Make Creamy Tuscan Ravioli
- Prepare the ingredients: Chop the tomatoes, mince the garlic, and measure the broth and cream. Wash the spinach and drain it well so it does not dilute the sauce. Keep the ravioli refrigerated until ready to add; do not preboil it.
- Start the sauce: Warm a 12-inch lidded skillet over medium heat. Add the tomato-jar oil and garlic. Cook briefly, until the garlic is fragrant but not browned, then stir in the sun-dried tomatoes and Italian seasoning. This step takes about 2 minutes total.
- Add the liquids: Pour in 1 cup broth and the cream, stirring to combine. Reduce the heat to medium-low as the sauce warms, about 2 minutes. Look for small bubbles around the edges, not a rolling boil.
- Simmer the ravioli: Nestle the refrigerated ravioli into the sauce, mostly in one layer with slight overlap. Cover and maintain a gentle simmer. Check one raviolo for tenderness after 5 minutes; cook briefly longer if needed, about 5 to 7 minutes total. Use the package guidance and tenderness as your guide. If the sauce thickens before the pasta is done, add a small splash of broth. Avoid vigorous stirring, which can split the ravioli.
- Wilt the spinach: Uncover, scatter the spinach over the ravioli, and gently fold it into the sauce. Cook for 1 to 2 minutes, just until the leaves soften but remain green.
- Finish off the heat: Turn off the heat. Gently fold in the Parmesan a little at a time, then add the lemon juice. Season with salt and black pepper. If the sauce is too thick, add broth 1 to 2 tablespoons at a time until it coats the ravioli but still pools lightly around them. Serve promptly from the skillet.
Why Use Refrigerated Ravioli?
The covered cooking time and amount of liquid are designed for store-bought refrigerated ravioli. Size and filling vary, so check a raviolo after 5 minutes: it should be tender throughout and still hold its shape. Other refrigerated fillings can work, but check their package directions. Do not apply this timing unchanged to frozen or homemade ravioli; those may need a different cooking approach.
How to Keep the Sauce Creamy
Ravioli starch and Parmesan both thicken the sauce. If it starts looking pasty, loosen it with broth a tablespoon or two at a time rather than adding a large pour. Keep the simmer gentle while the pasta cooks: hard boiling or prolonged heat can cause the cream sauce to separate.
Serving and Storing Leftovers
Serve with a simple green salad or garlic bread. For a spicier creamy pasta dinner, try Creamy Cajun Sausage Pasta with Chicken and Peppers.
Refrigerate leftovers in an airtight container for up to 3 days. The ravioli will soften and the sauce will thicken, so this dish is best served fresh. Reheat gently over low heat with a splash of broth or water, folding carefully as the sauce loosens. Freezing the finished dish is not recommended as a default because its texture may suffer.
Nutrition
Approximate nutrition per serving, based on 4 servings: 650 calories, 21g protein, 40g fat, and 55g carbohydrates. Approximate values per 100g of finished dish: 215 calories, 7g protein, 13g fat, and 18g carbohydrates. Values will vary with the ravioli brand, broth, and final sauce reduction.
Equipment
- 12-inch lidded skillet
Ingredients
- 20 ounces store-bought refrigerated cheese ravioli (about 570 g)
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (about 70 g)
- 1 tablespoon oil from the sun-dried tomato jar, or olive oil if needed
- 3 garlic cloves, minced
- 1 cup low-sodium vegetable or chicken broth, plus more as needed
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 2 packed cups baby spinach (about 60 g)
- 1/3 cup finely grated Parmesan (about 30 g)
- 1 teaspoon fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Chop the sun-dried tomatoes and mince the garlic. Measure the broth and cream, and wash and drain the spinach. Keep the ravioli refrigerated; do not preboil it.
- Warm a 12-inch lidded skillet over medium heat. Add the tomato-jar oil and garlic and cook briefly until fragrant but not browned.
- Stir in the sun-dried tomatoes and Italian seasoning.
- Pour in the broth and cream, stir to combine, and reduce the heat to medium-low. Warm for about 2 minutes, until small bubbles form around the edges.
- Nestle the ravioli into the sauce in mostly one layer. Cover and simmer gently. Check one raviolo after 5 minutes and cook briefly longer if needed, about 5 to 7 minutes total. Add a small splash of broth if the sauce thickens before the ravioli is tender.
- Uncover, scatter the spinach over the ravioli, and gently fold it into the sauce. Cook for 1 to 2 minutes, until the spinach softens but remains green.
- Turn off the heat. Gently fold in the Parmesan a little at a time, then add the lemon juice. Season with salt and black pepper. Add broth 1 to 2 tablespoons at a time if needed to loosen the sauce, then serve promptly.
Tips
- Use refrigerated ravioli; frozen or homemade ravioli may need a different cooking approach.
- Check a raviolo for tenderness after 5 minutes and follow the package guidance.
- Keep the sauce at a gentle simmer to help prevent the cream from separating.
- Stir gently to avoid splitting the ravioli.
- Add broth a tablespoon or two at a time if the sauce becomes too thick.