Ingredients
- 1 pound fresh or store-bought ravioli (cheese or spinach-filled)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and chopped
- 4 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon red pepper flakes (optional, for a bit of heat)
- Fresh basil for garnish
If you’re out of heavy cream, you can substitute with half-and-half for a slightly lighter sauce. And don’t worry if you don’t have fresh basil — dried will work in a pinch, though nothing beats the aroma of fresh herbs.
Instructions
- Start by cooking the ravioli according to package instructions. Once cooked, drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- Add chopped sun-dried tomatoes to the skillet, stirring occasionally for 2 minutes.
- Toss in the fresh spinach, cooking until just wilted, about 3 minutes. This step always reminds me of the vibrant greens my abuela used in her cooking.
- Pour in the heavy cream, stirring gently to combine with the vegetables.
- Slowly add the grated Parmesan cheese, stirring until the cheese has melted and the sauce is creamy.
- Season with salt, pepper, and red pepper flakes, adjusting to your taste.
- Gently fold the cooked ravioli into the sauce, ensuring each piece is well coated.
- Serve immediately, garnished with fresh basil and additional Parmesan if desired.
Remember, cooking is an art, not a science. Feel free to adjust the seasoning and ingredients to suit your taste — that’s how the best meals are made!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International