Creamy Tuscan Ravioli (Print Version)

# Ingredients:

→ Base

01 - 1 pound cheese ravioli (store-bought, refrigerated)
02 - 3 garlic cloves, finely chopped
03 - 1 tablespoon butter
04 - 1 tablespoon olive oil

→ Sauce

05 - 1/4 cup dried tomatoes (packed in oil)
06 - 1 teaspoon fresh lemon juice
07 - 1 cup baby spinach leaves
08 - 1/2 cup veggie or chicken broth
09 - 1 cup cream (heavy)
10 - Salt and ground black pepper as needed
11 - Fresh basil if you’d like (optional)
12 - Parmesan cheese, shredded, as you prefer

# Instructions:

01 - Warm up oil and butter, then toss in garlic to cook for half a minute.
02 - Pour in the broth, cream, sun-dried tomatoes, lemon juice, and ravioli. Keep the lid on and let it simmer for 5 minutes.
03 - Mix in the spinach and basil. Cover again and wait until the greens soften.
04 - Season it with salt and pepper, then sprinkle parmesan on top if that’s your thing.

# Notes:

01 - Heating ravioli separately isn’t needed.
02 - Grab sun-dried tomatoes that come in oil.
03 - As it simmers, the sauce gets thicker.

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