When you don’t have a lot of time to get dinner together this Creamy Sun-Dried Tomato and Spinach Sauce Ravioli is the answer to your dilemma. Made with just a few pantry staples and some ready-made ravioli, it will look and taste like you spent hours in the kitchen. The dish is the perfect blend of fresh basil, tangy sun-dried tomatoes, nutrient packed spinach and creamy goodness! Try this delicious Sun-Dried Tomato and Basil Cream Ravioli Recipe, you’ll be so happy you did!
Ingredients:
- 2 tbsp Unsalted Butter
- 3 cloves of Garlic, finely diced
- 1 tbsp Tomato Puree
- 1/2 cup Chicken Stock
- 1 cup Heavy Cream, at room temp
- 1/4 tsp EACH: Smoked Paprika, Dried Oregano
- 1/2 small bunch of Fresh Basil, roughly chopped (15g/0.5oz)
- 1/2 cup freshly grated Parmesan, plus more to serve if desired
- 1 cup Sun Dried Tomatoes, thinly sliced
- 3.5oz Baby Spinach Leaves
- 1lb Ravioli
- Salt & Pepper, to taste
Instructions:
- Melt the butter in a large pan over medium heat, add the garlic and sauté until golden.
- Stir in the tomato puree and cook for a minute.
- Add the chicken stock, cream, smoked paprika, oregano, and a pinch of salt and pepper, stirring well.
- Mix in the sun-dried tomatoes, basil, and parmesan, then simmer until the sauce thickens slightly, about 5 minutes.
- Stir in the spinach until it wilts.
- Cook the ravioli in boiling salted water as per package instructions but for 1 minute less. Drain.
- Combine the ravioli with the sauce, mixing until the sauce thickens and adheres to the pasta.
- Serve hot, garnished with extra parmesan if desired.
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More Recipe Suggestions:
Savory Ravioli with Spinach and Mushrooms
Sun-Kissed Ravioli with Tomato, Asparagus, and Herbs
Creamy Sun-Dried Tomato Chicken Thighs
Creamy Sun-Dried Tomato and Spinach Sauce Ravioli
Equipment
- Large Skillet (I like cast-iron, it goes from stove/oven to table)
Ingredients
- 2 tbsp Unsalted Butter
- 3 cloves of Garlic finely diced
- 1 tbsp Tomato Puree
- 120 ml 1/2 cup Chicken Stock
- 240 ml 1 cup Heavy Cream, at room temp
- 1/4 tsp EACH: Smoked Paprika Dried Oregano
- 1/2 small bunch of Fresh Basil roughly chopped (15g/0.5oz)
- 40 g 1/2 cup freshly grated Parmesan, plus more to serve if desired
- 125 g 1 cup Sun Dried Tomatoes, thinly sliced
- 100 g 3.5oz Baby Spinach Leaves
- 500 g 1lb Ravioli
- Salt & Pepper to taste
Instructions
- Melt the butter in a large pan over medium heat, add the garlic and sauté until golden.
- Stir in the tomato puree and cook for a minute.
- Add the chicken stock, cream, smoked paprika, oregano, and a pinch of salt and pepper, stirring well.
- Mix in the sun-dried tomatoes, basil, and parmesan, then simmer until the sauce thickens slightly, about 5 minutes.
- Stir in the spinach until it wilts.
- Cook the ravioli in boiling salted water as per package instructions but for 1 minute less. Drain.
- Combine the ravioli with the sauce, mixing until the sauce thickens and adheres to the pasta.
- Serve hot, garnished with extra parmesan if desired.
Nutrition
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