One Pan Creamy Tuscan Ravioli
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Creamy Tuscan ravioli are the most worthwhile indulgence! One skillet and about 20 minutes truly are all you need to transform store-bought pasta into a date-night quality dinner, with garlicky sun-dried tomato cream sauce, soft tendrils of baby spinach, and flurries of Parmesan and black pepper. As flavorful and delicious as it is easy to make.
If you want to take everyday ravioli up a notch in a hurry, this little gem is the recipe for you. The little pillows of pasta cook directly in an irresistible sun-dried tomato and garlic cream sauce—no separate pasta pot required.
Why You’ll Love Creamy Tuscan Ravioli
- Big, restaurant-worthy Italian flavors all in one dish
- Sun-dried tomatoes, spinach, and herbs add eye-catching pops of color
- Everyone deserves a little garlic cream sauce from time to time 🙂
- One pan and 15-20 minutes to make = pretty much the ultimate in convenience
- Works the same with any type of ravioli you like: cheese, veggie, meat-filled, etc.
This is based on my similar recipes for Tuscan tortellini and Tuscan chicken. Both long-time favorites work equally well for any night when you want to impress in no time.
Ingredient Notes
Stress Less
This “simmer in sauce” method works equally well and is safe for ravioli filled with meat or seafood. The meat inside of packaged ravioli usually is pre-cooked, because even in boiling water the short cooking time—typically two to five minutes—would not suffice to guarantee meat or seafood products reach a safe temperature. To be certain, you can always double check the packaging, but in general you needn’t worry about this.
One Pan To Rule Them All
Yes, it’s possible to cook store-bought ravioli directly in a homemade cream sauce. You just need to start with the right amount of liquid and watch the cooking time closely.
The first step is simply to make the base of the sauce. This comes together quickly; there’s minimal chopping!
Choose The Right Skillet
For this recipe to work as written, you must use a pan with a lid! I adore this Staub braiser and reach for it near-daily. It seems to be the right size for everything, has a convenient glass lid, cooks very evenly, and is easy to clean. It’s an investment for sure, but if you’re ready to up your cooking game, quality equipment is worthwhile. This Lodge option is also outstanding and significantly more affordable.
After adding the ravioli, cover the skillet and cook for roughly five minutes. Only stir in the spinach and Parmesan after the ravioli are tender and you take off the lid.
Stir well; the residual heat is enough to melt the cheese and wilt the spinach.
Season to taste with additional salt, pepper, Parmesan, and herbs. Dinner is done!
Perfect Pairings
Finish individual plates with generous sprinkles of Parmesan cheese, slivered basil or parsley, and black pepper or red pepper to taste. So good!
If you’ve got protein goals, serve Tuscan ravioli as a side to Italian dressing chicken or balsamic pork medallions. You can also just mix some shredded rotisserie chicken straight into the dish—add at the end with the spinach.
I love the crispness of an arugula salad or oven-roasted broccolini with this cheesy pasta, or basic greens with homemade Italian dressing are always appropriate.
More One Pot Wonders
- One Pan Tomato Sausage Tortellini
- Chicken Soup with White Beans and Pasta
- Tuscan Chickpea Stew
- One Pan Greek Chicken with Olives
One Pan Creamy Tuscan Ravioli
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 3-4 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup low-sodium chicken or vegetable broth
- 1/2 cup oil-packed julienned sun-dried tomatoes
- kosher salt and black pepper
- 1 cup heavy cream
- 18-20 ounces fresh ravioli any filling
- 2 generous handfuls fresh baby spinach
- 1/4 cup fresh-grated Parmesan cheese
- juice of 1/2 lemon
- fresh basil or parsley optional garnish
Instructions
- Add the olive oil and butter to a large skillet over medium heat. When the butter melts, add the garlic and red pepper flakes. Cook for about 30 seconds, just until fragrant.1 Tablespoon olive oil, 1 Tablespoon butter, 3-4 cloves garlic, 1/4 teaspoon red pepper flakes
- Add the broth, sun-dried tomatoes, 1/2 teaspoon salt, and a pinch of pepper. Stir and bring to a simmer.1/2 cup low-sodium chicken or vegetable broth, 1/2 cup oil-packed julienned sun-dried tomatoes, kosher salt and black pepper
- Stir in the cream, followed by the ravioli. Reduce heat to medium-low and cover the skillet. Cook for 5 minutes, then check the ravioli. If they’re not tender, return the lid and cook for 30-60 seconds more, then check again. Take care not to cook too long, or the sauce will separate. If you’re on the fence, go ahead and proceed with the next step.1 cup heavy cream, 18-20 ounces fresh ravioli
- Remove the lid, reduce heat further to low, and stir in spinach, Parmesan, and lemon juice. Let spinach wilt for about 1 minute and season with extra salt and pepper to taste. Serve right away with additional Parmesan or fresh slivered basil.2 generous handfuls fresh baby spinach, 1/4 cup fresh-grated Parmesan cheese, juice of 1/2 lemon, fresh basil or parsley
Notes
- Choose the Right Pan: For this recipe to work as written, you must use a pan with a lid! I adore this Staub braiser and reach for it near-daily. It seems to be the right size for everything, has a convenient glass lid, cooks very evenly, and is easy to clean. It’s an investment for sure, but if you’re ready to up your cooking game, quality equipment is worthwhile. This Lodge option is also outstanding and significantly more affordable.
- Ravioli: Any filling will work, even meat or seafood. Those ingredients are typically pre-cooked before being added to ravioli and other filled pastas. I do recommend sticking with store-bought for this recipe, because fresh homemade pasta may disintegrate in the sauce. If you want, you can make the cream sauce on its own, and cook homemade ravioli separately, then toss together.
- Sun-Dried Tomatoes: You can use whole sun-dried tomatoes, just chop them into small pieces before adding to the skillet. If you only have the dry packaged sun-dried tomatoes (as opposed to oil-packed in a jar) try to rehydrate them for at least a few minutes in oil or water before adding to the pan.
- Sauce: Don’t worry if it does separate a little; just reduce the heat right away when you notice it and keep stirring. It still tastes wonderful, it just won’t appear quite so smooth.
- Storage: This is best eaten right away, but leftovers do stay good packaged in airtight containers in the refrigerator for 3-4 days. (These are our favorite meal prep boxes for the fridge.)
- Warming: Reheat in the microwave or in a small pan over medium heat on the stovetop. If the cream sauce looks dry, add a splash of water or broth to thin it back out.
