Ingredients
2 tablespoons butter 🧈
4 cloves garlic, minced 🧄
½ teaspoon onion powder 🌰
1 teaspoon Italian seasoning 🍃
1 tablespoon fresh lemon juice 🍋
¼ cup chicken stock (or vegetable) 🥣
1 cup heavy cream 🥛
1 cup fresh baby spinach (packed) 🌿
2 (9-10 ounce) packages of ravioli 🍲
⅓ cup sun-dried tomatoes, packed in oil (reserve 1 tablespoon oil) 🍅
Freshly grated parmesan cheese 🧀
Basil, for topping 🌿
Instructions
1️⃣ BOIL: Bring a large pot of water to boil. Salt the water liberally, then add the ravioli and cook for 1 minute less than package directions, drain and set aside. 💦🍝
2️⃣ SAUCE: Start on the sauce while the ravioli is boiling. Add the butter and the 1 tablespoon of sun-dried tomato oil to a large sauté pan over medium heat. Once melted, add the garlic and cook for 30 seconds or until fragrant. 🧄🍅
3️⃣ Add the onion powder, Italian seasoning, lemon juice, chicken stock, heavy cream, and sun-dried tomatoes to the skillet and allow to become smooth and heated through; about 1-2 minutes. 🍋🥣
4️⃣ FINISH: When the ravioli is done, add it to the prepared sauce and stir to combine. The sauce should thicken significantly once the ravioli sits for a minute. 🌿🍲
5️⃣ Top with spinach and basil, then cover the pan and allow it to just wilt. Once wilted, stir to combine and top with freshly grated parmesan before serving! 🧀🍃
- Prep Time: 15 minutes
- Cook Time: 15 minutes