Ingredients
- 1 package (about 9 ounces) fresh cheese ravioli
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional for a bit of heat)
Feel free to substitute fresh ravioli with frozen ones if needed, and for a lighter option, you can replace heavy cream with half-and-half or a non-dairy alternative.
Instructions
- Begin by cooking the ravioli according to the package instructions. Once cooked, drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped sun-dried tomatoes to the skillet and cook for another 2 minutes, allowing their flavors to infuse the oil.
- Toss in the fresh spinach leaves, stirring until they are wilted, approximately 2-3 minutes.
- Pour in the heavy cream, then add the grated Parmesan cheese, stirring continuously until the sauce thickens slightly, about 3-4 minutes.
- Season with salt, pepper, dried basil, and red pepper flakes if using, adjusting to taste.
- Gently fold the cooked ravioli into the creamy sauce, ensuring each piece is well-coated.
- Cook for an additional 2 minutes, allowing the ravioli to soak up the flavors before serving.
Remember to follow your senses, as my abuela taught me, and enjoy the process of bringing these flavors together. It’s the perfect medley of textures and tastes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International