Creamy Italian Ravioli

 

What you need to make this easy Italian ravioli recipe:

• ravioli – I used store-bought refrigerated ravioli. You can pick whichever filling you like!
• fresh baby spinach
• sun-dried tomatoes – Mine were packed in olive oil. Do not add all that oil to the pan. If you do not like sun-dried tomatoes, you can substitute regular chopped tomatoes 
• heavy cream
• parmesan – finely grated.
• white wine – I used Sauvignon Blanc. You can also substitute chicken broth.
• unsalted butter
• minced garlic
• olive oil
• Italian seasoning
• cayenne pepper – optional

How to make Italian Cream Sauce

This rich garlic parmesan cream sauce is ridiculously delicious and so easy to make…

While you are making the Italian cream sauce, boil your ravioli according to the package instructions and drain when finished. Add salt and 1 tablespoon of olive oil to your pasta water so that it does not stick.

In a large sauté pan, add the olive oil then melt the butter into the oil over medium heat. Then add the Italian seasoning and cayenne pepper to the pan and swirl to combine. 

Next, add the minced garlic to the pan and cook for about 1 minute, or until the garlic is fragrant, not burnt. Add the wine to the pan and simmer for about 2 – 3 minutes.

Stir in the heavy cream and bring just to a boil, then keep at a simmer for 6 – 8 minutes, whisking occasionally.

Reduce the heat to low then add the finely grated parmesan cheese to the pan and quickly whisk to combine. Tip: If you would like to thicken the sauce more, whisk in an additional 1/4 cup of finely grated parmesan. If you need to thin the sauce, whisk in an additional 1/4 cup of heavy cream.

Finally, stir in the spinach and sundried tomatoes. Add the cooked ravioli to the sauce and gently stir and spoon the sauce over the ravioli to coat them. Serve hot and enjoy!

sumofyum.com