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Turn that store-bought ravioli into something fancy with this creamy sauce full of Tuscan vibes. You’ll just need 15 minutes and one pan. Cheese ravioli get cozy with sun-dried tomatoes and spinach in a creamy, rich sauce you’d swear came straight from your favorite Italian spot.
I wanted to whip up something cool and memorable but didn’t want to spend all night cooking. Mixing tasty ravioli and a creamy Tuscan sauce shows simple stuff can seriously wow everyone.
Dreamy Sauce Essentials
- Fresh garlic: Kicks off the base flavor
- Good broth: Adds big flavor to the sauce
- Heavy cream: Makes everything rich and velvety
- Sun-dried tomatoes: For a seriously bold taste
- Refrigerated ravioli: Really the best texture
- Spinach: Brings a pop of green and good-for-you vibes
Magical One-Pan Method
- First Flavor Steps
- Melt some butter and oil, then toss in the garlic. Cook it slow so it smells good, but don’t let it get brown.
- Bringing the Sauce Together
- Add broth, a splash of cream, and a squeeze of lemon. Let it get nice and bubbly. Then add those sun-dried tomatoes—trust me, tons of flavor.
- Drop in the Ravioli
- Ravioli go right into the sauce, so they soak up all that goodness. Put a lid on and keep it simmering till they’re cooked just right.
- Last Finishing Touch
- Stir spinach in at the end. Tweak seasonings and toss on fresh basil if you’ve got some.
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Cooking the ravioli straight in the sauce is what makes this whole thing so tasty. It not only lets the pasta soak in that flavor, but helps make the sauce nice and thick naturally, too.
Tasty Pairings
Dish it up along with some hot garlic bread and a crisp arugula salad. Throw on some Parm and a handful of torn basil. If you want something bigger, serve with grilled chicken or pork on the side.
Fun Twists
You can mix it up with other fillings, toss in extra veggies, or sprinkle in fresh basil. Swap the ravioli for tortellini if you’re feeling it. Make the sauce as thick or thin as you like.
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Storing Leftovers
Dive in while it’s hot for the best flavor. Pop leftovers in a tight container and keep in the fridge up to three days. Warm slowly so the sauce doesn’t split and pasta stays soft.
This speedy Tuscan-style ravioli is my go-to when I want something impressive with almost zero effort. Creamy sauce, soft pasta, and fresh toppings are proof you can make something amazing fast.
Recipe Questions & Answers
- → Boil ravioli first?
- Nope, let them cook right in that creamy sauce.
- → Which sun-dried tomatoes work best?
- Grab the oil-soaked kind and drain them.
- → What if my sauce is runny?
- Keep the lid on and simmer longer to thicken it up.
- → Skip the meat?
- Go with veggie broth instead of chicken.
- → Want to switch up ravioli?
- Yep, any fresh ravioli from the fridge section does the trick.