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Tuscan Ravioli ๐Ÿ


  • Author: Dulcia
  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale

2 tablespoons butter ๐Ÿงˆ
4 cloves garlic, minced ๐Ÿง„
ยฝ teaspoon onion powder ๐ŸŒฐ
1 teaspoon Italian seasoning ๐Ÿƒ
1 tablespoon fresh lemon juice ๐Ÿ‹
ยผ cup chicken stock (or vegetable) ๐Ÿฅฃ
1 cup heavy cream ๐Ÿฅ›
1 cup fresh baby spinach (packed) ๐ŸŒฟ
2 (9-10 ounce) packages of ravioli ๐Ÿฒ
โ…“ cup sun-dried tomatoes, packed in oil (reserve 1 tablespoon oil) ๐Ÿ…
Freshly grated parmesan cheese ๐Ÿง€
Basil, for topping ๐ŸŒฟ


Instructions

1๏ธโƒฃ 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. ๐Ÿ’ฆ๐Ÿ

2๏ธโƒฃ 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. ๐Ÿง„๐Ÿ…

3๏ธโƒฃ 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. ๐Ÿ‹๐Ÿฅฃ

4๏ธโƒฃ 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. ๐ŸŒฟ๐Ÿฒ

5๏ธโƒฃ 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! ๐Ÿง€๐Ÿƒ

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes