Cheese Ravioli in Tomato Cream Sauce

Name: Cheese Ravioli in Tomato Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tbsp Olive Oil; 3 cloves Garlic; 1¾ lb Canned Tomatoes; 2½ tsp Salt; ¼ tsp Black Pepper; 700 g Cheese Ravioli; ½ cup Heavy Cream; 5½ oz Baby Spinach; ½ oz Fresh Basil; 1½ oz Parmesan

By Eatpace

Cheese ravioli are tossed with spinach and basil in a tomato cream sauce. Refrigerated ravioli cook in minutes while the sauce simmers.

Total: 30 min; 10 prep · 20 cook
Serves: 4; Scale it below
Calories: 655; kcal per serving
Protein: 25g; per serving

Plan this dinner Jump to recipe

Cheese ravioli in tomato cream sauce with spinach, basil, and grated Parmesan.

30 min

Method

6 steps 10 min prep · 20 min cook

Prep

Step 1. Bring a large pot of water to a boil while you start the sauce.

Cook

Step 2. Heat Olive Oil in a large skillet over medium heat. Add Garlic and stir until fragrant, about 30 seconds.
Step 3. Add Canned Tomatoes, some of the Salt, and Black Pepper. Simmer over medium-low heat, stirring occasionally, until slightly thickened, about 12 minutes.
Step 4. Meanwhile, add the rest of the Salt and Cheese Ravioli to the boiling water. Cook until tender, about 3 minutes or according to the package, then drain gently.
Step 5. Stir Heavy Cream and Baby Spinach into the sauce. Cook over low heat until the spinach wilts and the sauce is hot, about 2 minutes.

Finish & serve

Step 6. Fold the drained ravioli into the sauce. Divide among bowls and top with Fresh Basil and Parmesan.

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Tips

Swap it

Frozen cheese ravioli work too; boil them according to the package directions.

Leftovers

Refrigerate leftovers for up to 3 days and reheat gently with a splash of water.

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