Creamy Sun-dried Tomato and Spinach Ravioli - Supper With Michelle

 

Is it me or are there some days that you just want to dive head first into a big bowl of pasta? 🙂 Well, this bowl of Creamy Sun-dried Tomato and Spinach Ravioli is no exception. I tried to keep this dish as simple as possible by using store bought ravioli. And this meal comes together so quickly, which I love! As for the pasta, I can easily see you substituting that out for another hearty pasta, if you choose. And for the sauce, I’ve added in sun-dried tomatoes and fresh spinach. Feel free to substitute the spinach out for something like kale, if you choose. This dish pairs well with a small salad and maybe some freshly baked bread. If you’re serving more than 2 people, then I would simply recommend that you double the ingredients.

Here’s a few ways to freestyle this recipe:

  • use kale or sautéed swiss chard instead of spinach
  • use hearty pasta noodles instead of ravioli
  • A few substitutions for half and half milk would be the following : 1/2 cup of lactose free half and half milk (if available where you live- Land O Lakes and Organic Valley manufacture it), 1/4 cup of whole milk and 1/4 cup heavy cream, or 1/2 cup of evaporated milk

Here are some other additions and ideas to consider:

  • serve with or top with sautéed shrimp on pan-seared salmon
  • garnish with fresh herbs such as basil, oregano, or parsley
  • stir in a dollop of basil pesto
  • add white beans
  • add sautéed mushrooms or zucchini
  • add blanched broccoli or peas

Are there ways to veganize this recipe???

Yes! To make vegan, use vegan ravioli, vegan parmesan cheese, vegan butter and then either 1 cup dairy free half and half (Califia Farms manufactures one called Unsweetened Better Half) or unsweetened lite coconut milk (the amount will be based on your taste). The last suggestion is making a cashew cream with hot water and raw cashews, blended until silky smooth. If you haven’t done that before, then I would recommend researching that or use the recipe that I provide in my cookbook on page 106.

Creamy Sun-dried Tomato and Spinach Ravioli - Supper With Michelle

 

Looking for other great entree ideas? Give these delicious recipes a try! 

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you love my Creamy Sun-dried Tomato and Spinach Ravioli. The full printable recipe is below. Enjoy!

Creamy Sun-dried Tomato and Spinach Ravioli - Supper With Michelle

Get the Recipe: Creamy Sun-dried Tomato and Spinach Ravioli

Yield: 2 Servings
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Is it me or are there some days that you just want to dive head first into a big bowl of pasta? Well this bowl of Creamy Sun-dried Tomato and Spinach Ravioli is no exception.
5 from 26 reviews
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Ingredients

For the ravioli:

  • salt, to taste
  • 8.8 ounce package of store-bought ravioli , I used Trader Joe’s Roasted Cauliflower & Cheese Ravioli

For the sauce:

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons  sun-dried tomatoes in oil , finely chopped
  • 1 teaspoon dried Italian herb seasoning
  • 1 cup half and half
  • 1 teaspoon Dijon mustard
  • 1 cup baby spinach, roughly chopped
  • 2 to 3 tablespoons freshly grated Parmesan cheese, plus more for topping as desired
  • freshly ground black pepper, to taste

Optional Toppings

  • fresh basil, torn

Equipment

  • 1 Large Pot
  • 1 Large Skillet

Instructions

  • Bring a large pot of salted water to a boil. Prepare the ravioli according to the package instructions, or just until al dente. Reserve a 1/4 cup of pasta water and set it to the side for later use and then carefully drain the pasta.
  • Heat the butter in a large skillet over medium-low heat. Once the butter has melted, stir in the garlic, sun-dried tomatoes, and dried Italian herb seasoning. Sauté until fragrant, about 1 minute.
  • Add in the reserved pasta water, half and half, dijon mustard, Parmesan and stir until the cheese has melted. Simmer over low heat for 2 to 3 minutes, to let the flavors meld. Taste the sauce and add salt and pepper to taste.
  • Stir in the spinach and ravioli and continue to simmer just until the sauce has thicken a bit and the spinach has wilted, about 2 to 3 more minutes.
    Serve with more Parmesan and fresh basil, if desired.
    Enjoy!
Serving: 5ounces, Calories: 739kcal, Carbohydrates: 63g, Protein: 25g, Fat: 44g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 144mg, Sodium: 1011mg, Potassium: 516mg, Fiber: 5g, Sugar: 8g, Vitamin A: 2437IU, Vitamin C: 21mg, Calcium: 246mg, Iron: 14mg