Creamy Ravioli Recipe

This delicious Creamy Ravioli combines cheese-filled pasta with a velvety sun-dried tomato and spinach cream sauce. With a few simple ingredients, you can make a restaurant-quality meal in 30 minutes! 

– 1 pound cheese ravioli  – 2 tablespoons butter – 2 cloves garlic  – ½ cup sun-dried tomatoe – 2 cup baby spinach – 1 cup heavy cream – 1 cup Parmesan cheese  – salt and pepper – ¼ teaspoon nutmeg – ½ cup fresh basil



Cook ravioli per package directions. Cook frozen ravioli for 4-6 minutes and fresh ravioli for 3-4 minutes. Drain and set aside. 

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Make the creamy sauce while the ravioli are cooking. Heat a large skillet over medium heat to melt the butter. 

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Cook the garlic that has been minced for approximately one minute, or until the aroma is released. 

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Stirring occasionally, add the chopped sun-dried tomatoes to the skillet and cook for one to two minutes.

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When the baby spinach has wilted, add it to the skillet with the roughly chopped spinach and cook for an additional one to two minutes. 

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Add heavy cream and simmer. To thicken the cream, cook for 4-5 minutes, stirring occasionally. 

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Lower the heat to low and slowly add the grated Parmesan cheese, stirring constantly to avoid clumping. 

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Continue cooking and stirring until cheese melts and sauce is smooth. 

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Stir the cooked ravioli into the skillet with the creamy sauce to coat evenly. 

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Add salt, black pepper, and nutmeg to the sauce. Add fresh basil and serve immediately. 

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