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Creamy Sun-dried Tomato and Spinach Ravioli

Creamy spinach ravioli is tossed in a garlic Parmesan cream sauce.Sun-dried tomatoes add rich, savory flavor and a touch of sweetness.Fresh spinach finishes this easy pasta dinner in about 30 minutes.
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Prep Time 10 minutes
Course Main Course
Cuisine Italian-inspired

Ingredients
  

For the Ravioli

  • Salt to taste
  • 8.8 ounces store-bought cheese or vegetable ravioli

For the Sauce

  • 2 tablespoons unsalted butter
  • 2 garlic cloves 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 –3 tablespoons freshly grated Parmesan cheese
  • Freshly ground black pepper to taste

Optional Toppings

  • Freshly grated Parmesan cheese
  • Fresh basil torn

Instructions
 

  • Bring a large pot of generously salted water to a boil. Cook the ravioli according to the package directions until just al dente.
  • Before draining, reserve approximately 1/4 cup of the pasta cooking water. Carefully drain the ravioli and set aside.
  • Meanwhile, melt the butter in a large skillet over medium-low heat.
  • Add the minced garlic, chopped sun-dried tomatoes, and Italian seasoning. Cook for approximately 1 minute, stirring frequently, until fragrant. Avoid browning the garlic.
  • Pour in the half-and-half. Stir in the Dijon mustard and 2 tablespoons of Parmesan.
  • Cook over low heat for 2–3 minutes, stirring occasionally, until the Parmesan has melted and the creamy sauce begins to thicken. Add another tablespoon of Parmesan if you prefer a thicker, cheesier sauce.
  • Taste and season with salt and freshly ground black pepper as needed.
  • Gently add the cooked ravioli and chopped baby spinach to the skillet.
  • Simmer gently for 3–5 minutes, or until the spinach has wilted and the ravioli are warmed through. If the sauce becomes too thick, add reserved pasta water a tablespoon at a time until it reaches your preferred consistency.
  • Serve the Creamy Sun-dried Tomato and Spinach Ravioli immediately with additional Parmesan and fresh basil, if desired.

Notes

Cheese ravioli works particularly well, but spinach and ricotta or vegetable-filled ravioli are also excellent choices.
Heavy cream can replace half-and-half for a richer, thicker sauce. For a slightly lighter result, use a suitable cooking cream.
Fresh baby spinach requires very little cooking time. Add it toward the end so it retains some color and texture.
For a brighter finish, serve the pasta with fresh basil and a small squeeze of lemon juice.