Tuscan Creamy Ravioli (Print)
Soft ravioli covered in a creamy garlic sauce with spinach and sun-dried tomatoes brings a cozy Italian vibe to your table.
# Ingredients:
→ For the Pasta
01 -
700 g cheese stuffed ravioli
→ For the Sauce
02 -
60 g sun-dried tomatoes, drained and chopped
03 -
30 g fresh baby spinach, washed and chopped
04 -
25 g parmesan cheese, shredded
05 -
1 teaspoon Italian seasoning
06 -
0.5 teaspoon paprika
07 -
0.5 teaspoon ground black pepper
08 -
0.5 teaspoon salt
09 -
240 ml heavy cream
10 -
3 teaspoons minced garlic
11 -
28 g unsalted butter
# Steps:
01 -
Dish the pasta onto plates and top with extra parmesan if you want. Dig in right away.
02 -
Toss that cooked ravioli into your skillet and gently blend it until every piece gets coated in the sauce.
03 -
Fold in the spinach and sun-dried tomatoes. Let them heat and wilt while you stir from time to time.
04 -
Sprinkle in some shredded parmesan bit by bit, stirring so it melts right in.
05 -
Pour in your cream gradually, whisking as you go. Pop in the salt, pepper, paprika, and Italian blend. Keep whisking until you notice the sauce simmering.
06 -
Drop the butter into a big pan and let it melt over medium flame. Put in the garlic and stir for around half a minute so it smells good.
07 -
Toss the ravioli in lots of boiling salty water. Cook following the instructions on the pack. Once done, drain well and put aside.
# Notes:
01 -
Using fresh cheese ravioli works best. Don't leave them cooking too long or they'll get mushy.