Ingredients
Sauce Ingredients
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 cup parmesan cheese, grated
- 1 cup spinach, chopped
- 1/2 cup sun-dried tomatoes, drained
Main Ingredient
- 20 ounces refrigerated ravioli
Instructions
- Prepare the sauce: In a medium saucepan over medium-high heat, whisk together the heavy cream, chicken broth, garlic powder, Italian seasoning, and grated parmesan cheese. Continue whisking until the mixture starts to thicken slightly.
- Add vegetables to sauce: Stir in the chopped spinach and drained sun-dried tomatoes. Let the sauce simmer gently until the spinach begins to wilt, infusing the sauce with vibrant color and flavor.
- Cook the ravioli: Meanwhile, bring a large pot of water to a boil and cook the refrigerated ravioli according to the package instructions, usually about 3-5 minutes, until they float to the surface and are tender.
- Combine and serve: Drain the cooked ravioli and plate them. Spoon the creamy Tuscan garlic sauce generously over the ravioli. Serve immediately and enjoy the rich, comforting flavors.
Notes
- Use freshly grated Parmesan cheese for best flavor and smoother sauce texture.
- If you prefer a thicker sauce, allow it to simmer a bit longer to reduce further.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Sun-dried tomatoes add tanginess and depth; you can rehydrate them in warm water if needed before adding.
- Fresh garlic can be used instead of garlic powder to intensify garlic flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
