Ingredients
- Cheese Ravioli: 1 package
- Sun-Dried Tomatoes (chopped): 1 cup
- Fresh Spinach (chopped): 2 cups
- Heavy Cream: 1 cup
- Parmesan Cheese (grated): 1/2 cup
- Butter: 2 tablespoons
- Garlic (minced): 3-4 cloves
- Salt: To taste
- Black Pepper: To taste
- Italian Seasoning (dried oregano, basil, rosemary): To taste
- Optional Garnish: Chopped parsley or basil
Instructions
- Boil a large pot of salted water. Add the cheese ravioli and cook according to the package instructions (usually 2-3 minutes). Drain and set aside.
- While the ravioli is cooking, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and let it simmer for 5 minutes, stirring occasionally until it thickens slightly.
- Season the sauce with salt, pepper, and dried Italian herbs (oregano, basil, rosemary).
- Add the sun-dried tomatoes and fresh spinach to the sauce and stir until the spinach wilts.
- Add the cooked ravioli to the sauce and toss gently to coat.
- Sprinkle grated Parmesan cheese over the ravioli and stir to incorporate.
- Serve hot, garnished with fresh parsley or basil if desired.
Notes
- For vegetarians: Use spinach, ricotta, and Parmesan-filled ravioli for a meatless version.
- For gluten-free: Swap regular ravioli for a gluten-free version of your choice.
- For lactose intolerance: Substitute the creamy sauce with a garlic and olive oil dressing.
- To make the garlic butter sauce thicker, add a tablespoon of cornstarch or flour when whisking in the cream.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400-500 per serving (estimate based on ingredients)
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg