Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream
- 1 (9-ounce) package of cheese ravioli
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for serving
If you’re feeling adventurous, swap the cheese ravioli for mushroom ravioli or even a meat-filled variety. And for a dairy-free version, coconut milk can work wonders in place of heavy cream!
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, allowing the aroma to fill your kitchen, much like my abuela’s kitchen back in the day.
- Pour in the chicken broth and bring it to a gentle simmer.
- Stir in the heavy cream, and let the mixture return to a simmer. You’ll notice it starts to thicken slightly — that’s when the magic happens!
- Add the ravioli, sun-dried tomatoes, and Italian seasoning. Cook until the ravioli are tender, about 7-8 minutes.
- Stir in the fresh spinach until wilted. Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese for that extra touch of comfort.
Cooking, much like writing, is an art that thrives on patience and love. Let these ingredients tell their own story in your pot, and remember, it’s okay to tweak the recipe to suit your tastes!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International