Creamy Sun-Dried Tomato and Spinach Cheese Ravioli

Ingredients (serves 4):

• 12–16 cheese ravioli (store-bought or homemade)

• 2 tbsp olive oil

• 3 cloves garlic, minced

• ½ cup sun-dried tomatoes, chopped (oil-packed recommended)

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• 2 cups fresh spinach

• Salt and black pepper, to taste

• Optional garnish: fresh basil, extra Parmesan

Instructions:

1. Cook ravioli:

   • Cook ravioli according to package instructions. Drain and set aside.

2. Prepare sauce:

   • In a large skillet over medium heat, heat olive oil. Add garlic and sauté 1–2 minutes until fragrant.

   • Add chopped sun-dried tomatoes and cook for another 1–2 minutes.

3. Make creamy sauce:

   • Pour in heavy cream and bring to a gentle simmer.

   • Stir in Parmesan cheese until melted and sauce thickens slightly. Season with salt and pepper.

4. Add spinach and ravioli:

   • Stir in fresh spinach until wilted.

   • Add cooked ravioli and gently toss to coat in the creamy sauce.

5. Serve:

   • Plate ravioli, garnish with fresh basil and extra Parmesan if desired. Serve warm.

Prep time: 10 minutes
Cooking time: 15 minutes
Calories: ~450 kcal per serving

Notes:

• For extra flavor, add a pinch of red pepper flakes or a splash of white wine to the sauce.

• Can substitute half-and-half for cream for a lighter version, though sauce will be less rich.

• This recipe works well with other filled pasta, like tortellini.