Delicious Italian Ravioli with Spinach & Sun-Dried Tomatoes Recipe
Looking for the best Italian Ravioli with Spinach & Sun-Dried Tomatoes recipe? This comforting pasta dish features tender cheese ravioli tossed in a rich, creamy garlic Parmesan sauce with fresh spinach and tangy sun-dried tomatoes. Ready in just 30 minutes, it’s an easy yet elegant meal that’s perfect for busy weeknights or special dinners.
❤️ Why You’ll Love This Recipe
Ready in only 30 minutes
Creamy garlic Parmesan sauce
Packed with spinach and sun-dried tomatoes
Rich, comforting Italian-inspired flavors
Perfect for family dinners
Easy enough for weeknights, impressive enough for guests
⏱️ Prep Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
🛒 Ingredients
For the Ravioli
20 oz (570 g) refrigerated cheese ravioli
2 tablespoons olive oil
Creamy Spinach Sauce
2 tablespoons unsalted butter
4 garlic cloves, minced
1 cup heavy cream
½ cup chicken broth or vegetable broth
1 cup freshly grated Parmesan cheese
2 cups fresh baby spinach
½ cup chopped sun-dried tomatoes (oil-packed, drained)
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Garnish
Fresh basil leaves
Chopped parsley
Extra grated Parmesan
Freshly cracked black pepper
👨🍳 Instructions
Step 1: Cook the Ravioli
Bring a large pot of salted water to a boil.
Cook the ravioli according to the package directions until tender, usually 3–5 minutes.
Drain gently and set aside.
Step 2: Make the Garlic Cream Sauce
In a large skillet over medium heat, melt the butter with the olive oil.
Add the minced garlic and cook for 30 seconds, until fragrant.
Pour in the chicken broth and heavy cream.
Bring to a gentle simmer for 3–4 minutes.
Step 3: Add the Cheese and Vegetables
Stir in:
Parmesan cheese
Italian seasoning
Crushed red pepper flakes (if using)
Whisk until smooth.
Add the spinach and cook until wilted, about 2 minutes.
Fold in the chopped sun-dried tomatoes.
Step 4: Combine
Add the cooked ravioli to the skillet.
Gently toss until every ravioli is coated in the creamy sauce.
Cook for 1–2 minutes to heat through.
Step 5: Serve
Transfer to serving plates.
Garnish with:
Fresh basil
Parsley
Extra Parmesan
Freshly cracked black pepper
Serve with:
Garlic bread
Caesar salad
Roasted broccoli
Grilled chicken
Garlic shrimp
💡 Chef’s Tips
Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Don’t overcook the ravioli—they’re delicate and can break apart.
Reserve a little pasta water to loosen the sauce if it becomes too thick.
Add grilled chicken or shrimp for an even heartier meal.
🧊 Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: The ravioli freezes well, but the cream sauce may separate slightly after thawing.
Reheat gently over low heat, adding a splash of cream or broth to refresh the sauce.
🥗 Nutrition (Per Serving)
Calories: 620
Protein: 24g
Carbohydrates: 48g
Fat: 37g
Saturated Fat: 20g
Fiber: 4g
Sugar: 5g
Sodium: 780mg
❓ Frequently Asked Questions
Can I use frozen ravioli?
Yes! Frozen ravioli works perfectly. Cook according to the package instructions before adding it to the sauce.
Can I substitute the heavy cream?
You can use half-and-half for a lighter sauce, though it will be less rich and creamy.
What protein pairs well with this dish?
Grilled chicken, sautéed shrimp, Italian sausage, or salmon are all excellent additions.
Can I make this recipe vegetarian?
Absolutely. Simply use vegetable broth instead of chicken broth and ensure the ravioli filling is vegetarian.
