Description
1 (20 oz) package refrigerated cheese ravioli
1 tablespoon olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
2 cups fresh spinach
1 cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
¼ cup sun-dried tomatoes, chopped
2 tablespoons fresh basil, chopped (for garnish)
Directions:
Cook the ravioli according to the package instructions. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the garlic and sauté for 30 seconds until fragrant.
Add the cherry tomatoes and cook for 3-4 minutes until they soften.
Stir in the spinach and sun-dried tomatoes, cooking until the spinach wilts.
Pour in the heavy cream and add the Parmesan cheese, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir well and let the sauce
simmer for 2-3 minutes until slightly thickened.
Add the cooked ravioli to the skillet and gently toss to coat in the creamy sauce.
Garnish with fresh basil and additional Parmesan before serving.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: 450 kcal per serving
Servings: 4
