Creamy Ravioli Recipe – Easiest Recipe Ever : This amazing dish, Creamy Ravioli, combines the richness of cheese-filled pasta with a silky sauce made of sun-dried tomatoes and spinach cream. In just thirty minutes, you can easily prepare a meal fit for a restaurant thanks to a few basic ingredients!
Creamy Ravioli Recipe – Easiest Recipe Ever
Ingredients
- 1 pound cheese ravioli (fresh or frozen)
- 2 tablespoons butter (unsalted)
- 2 cloves garlic (minced)
- ½ cup sun-dried tomatoes (chopped)
- 2 cup baby spinach (roughly chopped)
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- salt and pepper (to taste)
- ¼ teaspoon nutmeg
- ½ cup fresh basil (chopped)
Instructions
As directed on the package, prepare the ravioli. Cook the ravioli for 3–4 minutes if they are fresh, and for 4–6 minutes if they are frozen. After draining, set away.
Make the creamy sauce while the ravioli are cooking. Heat a large skillet over medium heat to melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
Stirring occasionally, add the chopped sun-dried tomatoes to the skillet and heat for one to two minutes.
When the baby spinach has wilted, add it to the skillet with the roughly chopped spinach and sauté for an additional one to two minutes.
After adding the heavy cream, boil the mixture. Simmer the cream for 4–5 minutes, stirring now and then, until it has somewhat thickened.
Turn down the heat to low and slowly add the grated Parmesan cheese, making sure to whisk all the time to avoid clumps. Once the cheese is all melted and the sauce is smooth, keep cooking and stirring.
Add nutmeg, salt, and black pepper to the sauce to season it. Once the ravioli is cooked, add it to the skillet with the creamy sauce and gently toss to evenly coat each piece.
Add some fresh basil as a garnish, then serve right away.
Notes
Frozen vs. Fresh: This recipe works nicely with both types of ravioli. Simply modify the cooking time as directed in the recipe.
Sauce Consistency: You can simply thin out too-thick sauce by adding a little bit of milk or pasta water.
Substitute Spinach: Depending on what you have on hand, feel free to substitute other leafy greens like kale or arugula for the baby spinach.
Nut-Free: You won’t notice a big flavor loss if you omit the nutmeg if you’re allergic to nuts.
Give it a Personal Touch: To enhance the dish’s protein content, contemplate using grilled chicken or shrimp. Cook in different batches and combine at the end.
Nutrition Information
- Serving: 1serving
- Calories: 771kcal (39%)
- Carbohydrates: 58g (19%)
- Protein: 30g (60%)
- Fat: 48g (74%)
- Saturated Fat: 26g (163%)
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 9g
- Trans Fat: 0.2g
- Cholesterol: 161mg (54%)
- Sodium: 1144mg (50%)
- Potassium: 652mg (19%)
- Fiber: 5g (21%)
- Sugar: 10g (11%)
- Vitamin A: 2930IU (59%)
- Vitamin C: 11mg (13%)
- Calcium: 398mg (40%)
- Iron: 14mg (78%)
