I made Creamy Tuscan Ravioli with Tuscan Ravioli Sauce that hides an unexpected burst of lemon and roasted garlic.

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I never expected a humble pan of cheese ravioli and a scatter of sun dried tomatoes could read like a restaurant secret. I cooked it on a weeknight, messy hair, no planning, and a quick swoop of Tuscan Ravioli Sauce changed everything.

There is this almost wrong kind of richness that keeps you guessing, like one bite wants to tell a story and the next is being coy. I can’t promise fancy techniques, just small surprises that make you go huh, where did that come from.

If you like bold little cheats, you’ll want to try this.

Why I Like this Recipe

• I love how the sauce is so silky it just clings to every bite, makes dinner feel cozy
• I like that it tastes fancy but comes together fast, perfect for a busy weeknight
• The mix of bright and savory flavors hits different, keeps me going back for more
• Leftovers actually get better the next day so I can eat it again and again, no complaints

Ingredients

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Cheese ravioli: tender pasta pockets, good protein and carbs, comfort food, fills you up.
Sun-dried tomatoes: concentrated sweet tang, vitamin C, chewy, adds depth and bright sour notes.
Heavy cream: makes sauce silky, high in fat and calories, coats pasta beautifully.
Parmesan: salty, umami rich, adds protein and calcium, grates into a sharp finish.
Fresh spinach: leafy, low calorie, packed with iron and fiber, brightens sauce color and taste.

Garlic and shallot: fragrant aromatics, low calorie but big on flavor, sweet when cooked.
White wine: adds acidity and brightness, balances cream, evaporates leaving a light tang.

Ingredient Quantities

1 lb (450 g) cheese ravioli fresh or store bought

2 tbsp olive oil

2 tbsp unsalted butter

1 small shallot finely chopped or 1/2 small yellow onion

3 large garlic cloves minced

1/2 cup sun dried tomatoes packed in oil chopped

1/4 cup dry white wine optional

1 cup heavy cream (about)

1/2 cup low sodium chicken broth or vegetable broth

1 cup freshly grated Parmesan cheese plus extra for serving

2 cups fresh baby spinach roughly chopped

1/2 tsp crushed red pepper flakes

1 tsp Italian seasoning or dried oregano

Salt and freshly ground black pepper to taste

2 tbsp chopped fresh basil or parsley for garnish

How to Make this

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1. Bring a large pot of salted water to a boil and cook 1 lb cheese ravioli until just al dente according to package directions, reserve about 1/2 cup of the pasta water then drain the ravioli and set aside.

2. In a large skillet over medium heat melt 2 tbsp olive oil and 2 tbsp unsalted butter, add 1 small finely chopped shallot (or 1/2 small yellow onion) and cook until softened about 2-3 minutes.

3. Add 3 large minced garlic cloves and sauté 30-45 seconds until fragrant but not brown, then stir in 1/2 cup chopped sun dried tomatoes (use a little of the oil from the jar for extra flavor if you want).

4. Sprinkle in 1/2 tsp crushed red pepper flakes and 1 tsp Italian seasoning, cook together for about a minute so the spices wake up.

5. Pour in 1/4 cup dry white wine if using, scrape up any browned bits from the pan and let the wine reduce by half, this concentrates flavor, if not using wine skip to next step.

6. Add about 1 cup heavy cream and 1/2 cup low sodium chicken or vegetable broth, bring to a gentle simmer and cook until the sauce slightly thickens about 3-5 minutes.

7. Remove pan from heat and stir in 1 cup freshly grated Parmesan cheese until melted and smooth, taste before salting since Parmesan is salty; add salt and freshly ground black pepper to taste.

8. Return pan to low heat, add 2 cups roughly chopped baby spinach and let it wilt into the sauce, if the sauce gets too thick loosen with a splash or two of the reserved pasta water.

9. Gently toss the cooked ravioli into the sauce to coat and heat through 1-2 minutes, finish with 2 tbsp chopped fresh basil or parsley and extra grated Parmesan for serving, serve immediately.

Equipment Needed

1. Large pot for boiling the ravioli
2. Colander or large sieve to drain and reserve pasta water
3. Large skillet or frying pan for the sauce
4. Wooden spoon or heat proof spatula for stirring
5. Chef’s knife and cutting board for shallot, tomatoes and herbs
6. Measuring cups and spoons for oil, wine, cream and spices
7. Grater or microplane for fresh Parmesan
8. Tongs or a slotted spoon to gently toss and serve

FAQ

Q: Can I use frozen ravioli instead of fresh or refrigerated?

Yes. Cook frozen ravioli according to package directions or drop them straight into the simmering sauce and give them 3 to 5 extra minutes so they heat through. Dont overcook or they’ll get mushy.

Q: I dont have heavy cream, what can I use instead?

You can use half and half (simmer longer to thicken) or whole milk plus 2 tablespoons cream cheese to add body. Another trick is 1 cup milk plus 1 tablespoon cornstarch mixed in, simmer until it thickens. The sauce wont be as rich but still tasty.

Q: My sun dried tomatoes arent packed in oil, can I still use them?

Yes. Rehydrate dry sun dried tomatoes in hot water for 10 minutes, drain and chop, then add a splash of olive oil to the pan so you get some of that oil-packed flavor. Roasted cherry tomatoes also work if you want fresher taste.

Q: Is this recipe vegetarian?

It can be. Use vegetable broth instead of chicken broth and check your Parmesan it sometimes contains animal rennet. Use a vegetarian or vegan Parmesan substitute if needed.

Q: How do I store and reheat leftovers?

Keep in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of cream or milk to loosen the sauce, or microwave covered with a little milk in 30 second bursts. Avoid high heat or the cream can split.

Q: Can I make this ahead or freeze it?

You can make the sauce ahead and refrigerate for 2 to 3 days. Freeze the sauce for up to 2 months (thaw slowly). Cooked ravioli doesnt freeze great cause texture changes, so freeze uncooked ravioli if you need to. If you must freeze the whole dish, accept some texture loss and defrost slowly in the fridge before reheating.

Creamy Tuscan Ravioli Recipe Substitutions and Variations

Cheese ravioli: swap with fresh tortellini, agnolotti or stuffed shells, even gnocchi works; if frozen, add 1 or 2 extra minutes to the cook time.

Heavy cream: use 3/4 cup half-and-half plus 1/4 cup mascarpone or cream cheese for the same richness, or 1 cup whole milk + 2 tbsp melted butter simmered to thicken.
Sun dried tomatoes (in oil): use chopped jarred roasted red peppers, rehydrated dry sun dried tomatoes, or 2-3 tbsp tomato paste loosened with a splash of olive oil.
Freshly grated Parmesan: swap equal amounts Pecorino Romano or Asiago, or mix 3/4 cup Parmesan + 1/4 cup shredded mozzarella for extra melt, they’re saltier so taste before adding extra salt.

Pro Tips

1) Save and use the pasta water, but dont dump it all in at once. A few tablespoons will loosen the sauce and help it cling to the ravioli, so add a little, stir, then add more if you need it.

2) Take the pan off the heat before you add the Parmesan and stir it in slowly so the cheese melts smooth. If you add cheese to a roaring simmer it can get grainy, and nobody wants that.

3) For texture, toss a few ravioli in a hot skillet with a little butter or oil after boiling until the edges get golden. It makes the dish feel restaurant-level and keeps the pasta from falling apart in the sauce.

4) Brighten the finished dish with acid and fresh herbs. A tiny squeeze of lemon or a pinch of lemon zest and a quick scatter of basil or parsley lifts the creaminess, and you can always add more crushed red pepper if it needs a little kick.

Creamy Tuscan Ravioli Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made Creamy Tuscan Ravioli with Tuscan Ravioli Sauce that hides an unexpected burst of lemon and roasted garlic.

Servings

servings

Calories

782

kcal

Equipment: 1. Large pot for boiling the ravioli
2. Colander or large sieve to drain and reserve pasta water
3. Large skillet or frying pan for the sauce
4. Wooden spoon or heat proof spatula for stirring
5. Chef’s knife and cutting board for shallot, tomatoes and herbs
6. Measuring cups and spoons for oil, wine, cream and spices
7. Grater or microplane for fresh Parmesan
8. Tongs or a slotted spoon to gently toss and serve

Ingredients

1 lb (450 g) cheese ravioli fresh or store bought
2 tbsp olive oil
2 tbsp unsalted butter
1 small shallot finely chopped or 1/2 small yellow onion
3 large garlic cloves minced
1/2 cup sun dried tomatoes packed in oil chopped
1/4 cup dry white wine optional
1 cup heavy cream (about)
1/2 cup low sodium chicken broth or vegetable broth
1 cup freshly grated Parmesan cheese plus extra for serving
2 cups fresh baby spinach roughly chopped
1/2 tsp crushed red pepper flakes
1 tsp Italian seasoning or dried oregano
Salt and freshly ground black pepper to taste
2 tbsp chopped fresh basil or parsley for garnish

Directions

Bring a large pot of salted water to a boil and cook 1 lb cheese ravioli until just al dente according to package directions, reserve about 1/2 cup of the pasta water then drain the ravioli and set aside.
In a large skillet over medium heat melt 2 tbsp olive oil and 2 tbsp unsalted butter, add 1 small finely chopped shallot (or 1/2 small yellow onion) and cook until softened about 2-3 minutes.
Add 3 large minced garlic cloves and sauté 30-45 seconds until fragrant but not brown, then stir in 1/2 cup chopped sun dried tomatoes (use a little of the oil from the jar for extra flavor if you want).

Sprinkle in 1/2 tsp crushed red pepper flakes and 1 tsp Italian seasoning, cook together for about a minute so the spices wake up.
Pour in 1/4 cup dry white wine if using, scrape up any browned bits from the pan and let the wine reduce by half, this concentrates flavor, if not using wine skip to next step.
Add about 1 cup heavy cream and 1/2 cup low sodium chicken or vegetable broth, bring to a gentle simmer and cook until the sauce slightly thickens about 3-5 minutes.
Remove pan from heat and stir in 1 cup freshly grated Parmesan cheese until melted and smooth, taste before salting since Parmesan is salty; add salt and freshly ground black pepper to taste.

Return pan to low heat, add 2 cups roughly chopped baby spinach and let it wilt into the sauce, if the sauce gets too thick loosen with a splash or two of the reserved pasta water.
Gently toss the cooked ravioli into the sauce to coat and heat through 1-2 minutes, finish with 2 tbsp chopped fresh basil or parsley and extra grated Parmesan for serving, serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.