Creamy Sun-Dried Tomato and Spinach Sauce Ravioli

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

Directions:

1. Melt the butter in a large pan over medium heat, add the garlic and sauté until golden.
2. Stir in the tomato puree and cook for a minute.
3. Add the chicken stock, cream, smoked paprika, oregano, and a pinch of salt and pepper, stirring well.
4. Mix in the sun-dried tomatoes, basil, and parmesan, then simmer until the sauce thickens slightly, about 5 minutes.
5. Stir in the spinach until it wilts.
6. Cook the ravioli in boiling salted water as per package instructions but for 1 minute less. Drain.
7. Combine the ravioli with the sauce, mixing until the sauce thickens and adheres to the pasta.
8. Serve hot, garnished with extra parmesan if desired.

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Creamy Sun-Dried Tomato and Spinach Sauce Ravioli

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!

Course Main Course

Cuisine Italian

Keyword #northeastnosh #chickenrecipes #ricotta #parmesan #spinach #stuffedchicken #italianfood #food #foodie

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 4

Calories 690kcal

Equipment

• Large Skillet (I like cast-iron, it goes from stove/oven to table)
• Measuring cups and spoons
• Mixing Bowls w/lids
• Garlic Mincer
• Herb Scissors/Chopper
• Collander

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

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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

Calories: 690kcal