Ingredients
2 tablespoons butter ๐ง
4 cloves garlic, minced ๐ง
ยฝ teaspoon onion powder ๐ฐ
1 teaspoon Italian seasoning ๐
1 tablespoon fresh lemon juice ๐
ยผ cup chicken stock (or vegetable) ๐ฅฃ
1 cup heavy cream ๐ฅ
1 cup fresh baby spinach (packed) ๐ฟ
2 (9-10 ounce) packages of ravioli ๐ฒ
โ
cup sun-dried tomatoes, packed in oil (reserve 1 tablespoon oil) ๐
Freshly grated parmesan cheese ๐ง
Basil, for topping ๐ฟ
Instructions
1๏ธโฃ 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. ๐ฆ๐
2๏ธโฃ 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 sautรฉ pan over medium heat. Once melted, add the garlic and cook for 30 seconds or until fragrant. ๐ง๐
3๏ธโฃ 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. ๐๐ฅฃ
4๏ธโฃ 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. ๐ฟ๐ฒ
5๏ธโฃ 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! ๐ง๐
- Prep Time: 15 minutes
- Cook Time: 15 minutes