Creamy Sun-dried Tomato and Spinach Ravioli

Serves: 2

Creamy, delicious sun-dried tomato and spinach ravioli. Super easy to put together and ready in a cinch. This is an amazing weeknight dinner that I love to pair with a small salad and freshly baked bread.

This pasta dish is loaded with cheesy and creamy deliciousness. I fold in some spinach, added sun-dried tomatoes, and tons of cheese!

Ingredients

1 8.8 ounces package of Store Bought Ravioli (I used Trader Joe’s Roasted Cauliflower & Cheese Ravioli)

Sauce:

2 cloves of Garlic (minced)

2 tbsp of Unsalted Butter

2 tbsp of Sun-dried Tomatoes in oil (roughly chopped)

1 c. of Half and Half Milk

1 tsp of Dijon Mustard (optional)

1 tsp of Dried Italian Herbs

1 c. of fresh Baby Spinach(roughly chopped)

1/4 c. of Pasta Water

Salt and Pepper to taste

2–3 tsp of Grated Parmesan Cheese (adjust depending on how cheesy you prefer it)

Optional Toppings:

Torn fresh Basil and Parmesan Cheese

How to make Creamy Sun-dried Tomato and Spinach Ravioli

Step 1: Following the package directions, cook the Ravioli in a medium pot. Before draining the pasta, reserve 1/4 c. of the pasta water.

Step 2: Melt the butter in a large skillet over low to medium heat. Add the garlic to the skillet once the butter has melted, along with sun-dried tomatoes, and dried Italian herbs. Saute for about 1 to 2 minutes before pouring in 1/4 c. of the reserved pasta water and adding in the half and half, and Dijon mustard. Stir well and lightly simmer for a couple of minutes more.

Step 3: Next, stir in the Parmesan until melted. Adjust the salt and pepper according to taste. Fold in the spinach and Ravioli. Allow everything to simmer for a couple of minutes more until the sauce has slightly thickened, the spinach has wilted, and the ravioli is saucy.

Step 4: Serve immediately. Enjoy!

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Creamy Sun-dried Tomato and Spinach Ravioli

Creamy, delicious sun-dried tomato and spinach ravioli. Super easy to put together and ready in a cinch. This is an amazing weeknight dinner that I love to pair with a small salad and freshly baked bread.

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 2 people

Ingredients

  

• 1 8.8 ounces package of Store Bought Ravioli I used Trader Joe’s Roasted Cauliflower & Cheese Ravioli
• Sauce:
• 2 cloves of Garlic minced
• 2 tbsp of Unsalted Butter
• 2 tbsp of Sun-dried Tomatoes in oil roughly chopped
• 1 c. of Half and Half Milk
• 1 tsp of Dijon Mustard optional
• 1 tsp of Dried Italian Herbs
• 1 c. of fresh Baby Spinach roughly chopped
• 1/4 c. of Pasta Water
• Salt and Pepper to taste
• 2 –3 tsp of Grated Parmesan Cheese adjust depending on how cheesy you prefer it
• Optional Toppings:
• Torn fresh Basil and Parmesan Cheese

Instructions

 

• Following the package directions, cook the Ravioli in a medium pot. Before draining the pasta, reserve 1/4 c. of the pasta water.
• Melt the butter in a large skillet over low to medium heat. Add the garlic to the skillet once the butter has melted, along with sun-dried tomatoes, and dried Italian herbs. Saute for about 1 to 2 minutes before pouring in 1/4 c. of the reserved pasta water and adding in the half and half, and Dijon mustard. Stir well and lightly simmer for a couple of minutes more.
• Next, stir in the Parmesan until melted. Adjust the salt and pepper according to taste. Fold in the spinach and Ravioli. Allow everything to simmer for a couple of minutes more until the sauce has slightly thickened, the spinach has wilted, and the ravioli is saucy.
• Serve immediately. Enjoy!