Print

The Ultimate Quick & Creamy Tuscan Ravioli (30-Minute Weeknight Dinner)

A close-up shot of delicious creamy Tuscan ravioli covered in a rich, orange-hued sauce with spinach and sun-dried tomatoes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this restaurant-style Creamy Tuscan Ravioli in under 30 minutes. This easy skillet recipe combines tender cheese ravioli with spinach, sun-dried tomatoes, and a rich, savory garlic cream sauce for an indulgent weeknight meal.

Ingredients

Scale
  • 1 (25 ounce) package cheese ravioli, refrigerated or frozen
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed (optional variation)
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 3 cups fresh spinach
  • Salt and black pepper to taste

Instructions

  1. Cook the ravioli according to package directions until tender. Drain the ravioli, reserving about 1/2 cup of the pasta water. Set the cooked ravioli aside.
  2. If using sausage, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease. If skipping sausage, proceed to the next step using only the olive oil.
  3. Add the minced garlic, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using) to the skillet. Cook for 1 minute until the garlic is fragrant.
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
  5. Reduce the heat to low. Stir in the heavy cream and bring the sauce to a gentle simmer. Do not boil.
  6. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water.
  7. Add the fresh spinach to the sauce. Stir gently until the spinach wilts down, about 1 to 2 minutes.
  8. Gently fold the cooked ravioli into the sauce until everything is coated. Season with salt and pepper to your preference.
  9. Serve immediately with extra grated Parmesan cheese on top.

Notes

  • For a one-pan version, cook the ravioli directly in the broth/cream mixture, adding extra liquid as needed until the pasta is cooked through.
  • If you prefer a brighter flavor, use sun-dried tomatoes packed in water instead of oil, but add 1 teaspoon of olive oil to the skillet in step 2.
  • This recipe works well with cheese, spinach, or mushroom ravioli.

Nutrition

Find it online: https://kingscook.com/creamy-tuscan-ravioli-recipe/