Cook Time: 15 mins | Yield: 4 Servings
The sauce of this dish is super rich and creamy! You will not believe that this is just a 15-minute recipe! All the ingredients are perfectly blended to make such an amazing dish. This can serve up to 4 servings. Enjoy!
Ingredients:
1/4 c unsalted butter
2 tbsp minced garlic 8 cloves, minced
20 ounces ravioli I used store-bought refrigerated ravioli. You can pick whichever filling you like!
2 c heavy cream
1/2 c white wine I used Sauvignon Blanc. You can also substitute with chicken broth.
1 3/4 c Parmesan, finely grated
2 c fresh baby spinach, packed – large stems removed
1/8 tsp cayenne pepper, optional
6 ounces sun-dried tomatoes, chopped – Mine were packed in olive oil. Do not add the oil to the pan
1 tbsp olive oil
1 tsp Italian seasoning
Directions:
1. Refer to the directions provided on the package for the ravioli on how to cook it. Drain and aside.
2. Place a large pan on the stove and turn the heat to medium.
3. Add butter and allow it to melt.
4. Add olive oil and allow it to become hot.
5. Add the cayenne pepper and Italian seasoning, then swirl the pan to mix the ingredients.
6. Add the minced garlic into the pan, then sauté for a minute or until aromatic.
7. Pour in the wine, then stir until well blended. Let the mixture simmer for about 2 minutes.
8. Add heavy cream and stir until well blended. Allow the mixture to boil.
9. Reduce the heat to low, then simmer for about 6 to 8 minutes.
10. Add the grated Parmesan cheese, then whisk until well blended. Allow it to melt completely.
11. Add the sundried tomatoes and spinach, then stir until well combined.
12. Add the cooked ravioli and stir until well coated with the delicious sauce. Remove from the heat.
13. Serve right away. Enjoy!
Notes:
Feel free to use 1 cup of regular chopped tomatoes for this recipe if you do not have sun-dried ones.
Add more cheese if you want a thicker sauce.
For a thinner sauce, add about 1/4 cup of heavy cream.
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