Ingredients
Scale
- 1 package of refrigerated or frozen ravioli
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the ravioli according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 1 minute.
- Add sun-dried tomatoes and cook for another 2 minutes.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens slightly.
- Add spinach and cook until wilted. Season with salt and pepper.
- Combine cooked ravioli with the sauce, toss to coat evenly.
- Garnish with fresh basil before serving.
Notes
- You can add grilled chicken or shrimp for extra protein.
- Adjust the cream for a thicker or thinner sauce.
- Use fresh herbs for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: Fifty g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 95 mg