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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.
4.90 from 28 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, desired
  • freshly ground black pepper, to taste

Optional Toppings

  • freshly torn basil

Equipment

  • 1 Large Pot
  • 1 Large Skillet

Instructions

Prepare the Ravioli:

  • 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.

Make the Sauce:

  • Meanwhile, 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 half and half, dijon mustard, parmesan cheese and stir until the cheese has melted (keep in mind, the more cheese that you use, the thicker your sauce will be). Simmer over low heat for 2 to 3 minutes to let the flavors meld. Taste the sauce and season with salt and pepper.

Combine the Ingredients:

  • Lightly stir in the ravioli and spinach. Continue to simmer until the ravioli is warmed through, the sauce has thickened a bit (adding in all or some of the reserved pasta water, if the sauce is too thick), and the spinach has wilted, about 3 to 8 minutes.
    Serve the ravioli into your favorite dish and shower with more parmesan cheese 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