Description
Homemade Creamy Sun-Dried Tomato and Spinach Sauce Ravioli blends Italian culinary passion with rich, velvety flavors. Pasta lovers will savor this elegant dish that combines silky sauce, tender ravioli, and fresh ingredients for a memorable dining experience.
Ingredients
Scale
Pasta:
- 500 g (1 lb) Ravioli
Protein & Dairy:
- 240 ml (1 cup) Heavy Cream
- 40 g (1/2 cup) Parmesan cheese, freshly grated
- 2 tablespoons Unsalted Butter
Vegetables & Herbs:
- 125 g (1 cup) Sun-Dried Tomatoes, thinly sliced
- 100 g (3.5 oz) Baby Spinach Leaves
- 3 cloves Garlic, finely diced
- 1/2 small bunch Fresh Basil, roughly chopped
Liquid & Seasoning:
- 120 ml (1/2 cup) Chicken Stock
- 1 tablespoon Tomato Puree
- 1/4 teaspoon Smoked Paprika
- 1/4 teaspoon Dried Oregano
- Salt (to taste)
- Pepper (to taste)
Instructions
- Heat a large skillet to medium temperature, gently melt butter until it becomes golden and fragrant.
- Introduce minced garlic to the butter, sautéing until it releases a rich, aromatic flavor without burning.
- Pour tomato puree into the skillet, allowing it to caramelize and intensify its natural sweetness for approximately one minute.
- Stream in chicken stock, heavy cream, smoked paprika, and dried oregano, creating a harmonious liquid base. Season with salt and black pepper to enhance the overall taste profile.
- Fold sun-dried tomatoes, fresh chopped basil, and grated parmesan into the developing sauce, stirring consistently to distribute flavors evenly.
- Reduce heat and let the sauce gently simmer, allowing it to thicken and develop a luxurious consistency, approximately 4-5 minutes.
- Incorporate fresh spinach leaves, stirring until they delicately wilt and integrate seamlessly into the creamy sauce.
- Simultaneously, prepare ravioli in a separate pot of salted boiling water, cooking them slightly less than package instructions recommend to maintain an al dente texture.
- Drain the ravioli and immediately transfer them into the prepared sauce, gently tossing to ensure each pasta pocket is lavishly coated.
- Plate the sauced ravioli immediately, optionally garnishing with additional parmesan for extra richness and visual appeal.
Notes
- Swap heavy cream for lighter alternatives like Greek yogurt or half-and-half to reduce calories while maintaining creamy texture.
- Enhance vegetarian version by replacing chicken stock with vegetable broth and adding roasted pine nuts for protein and crunch.
- Prevent sauce separation by lowering heat and stirring continuously when adding dairy components, ensuring smooth consistency.
- Use high-quality sun-dried tomatoes packed in olive oil for more intense, rich flavor profile that elevates the entire dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg