One Pan Creamy Tuscan Ravioli
One skillet and 20 minutes is all you need to transform store-bought ravioli into the most indulgent and delicious date night quality dinner!
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
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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.
Nutrition Estimate
Serving: 1 cup, Calories: 470 kcal, Carbohydrates: 45 g, Protein: 16 g, Fat: 26 g, Saturated Fat: 14 g, Cholesterol: 102 mg, Sodium: 822 mg, Potassium: 319 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 1948 IU, Vitamin C: 7 mg, Calcium: 256 mg, Iron: 2 mg