Creamy Tuscan Ravioli Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons butter
4 cloves garlic, minced
½ teaspoon onion powder
1 teaspoon Italian seasoning
1 tablespoon fresh lemon juice
¼ cup chicken stock (or vegetable, see notes)
1 cup EACH: heavy cream and fresh baby spinach (packed)
1 package (9-10 oz.) of ravioli (see notes)
⅓ cup sun-dried tomatoes, packed in oil (reserve 1 tablespoon oil)
Freshly grated parmesan cheese and basil, for topping
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Directions: |
Directions:OIL:
Bring a large pot of water to boil. Salt the water liberally, then add the ravioli to cook for 1 minute less than the package directions, drain and set aside.
SAUCE:
Start on the sauce while the ravioli is boiling. Add the butter and the 1 tablespoon of sun-dried tomato oil to a large sauté pan over medium heat. Once melted, add the garlic and allow it to cook for 30 seconds or until fragrant. Add onion powder, Italian seasoning, lemon juice, chicken stock, heavy cream and sun-dried tomatoes to the skillet and allow it to become smooth and heat thoroughly; about 1-2 minutes.
FINISH:
When the ravioli is done, add it to the prepared sauce, stir to combine. The sauce should thicken significantly once the ravioli sits for a minute. Top with spinach, basil and cover the pan; allow for it to just wilt. once wilted, stir to combine and top with freshly grated parmesan before serving. |
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Personal
Notes: |
Personal
Notes: If you don't have stock on hand, you could easily use pasta water to help thin the sauce.
Ravioli flavors that work well with this Tuscan cream sauce; chicken and mushroom, sausage and kale, spinach and mozzarella, lobster or seafood medley, porcini mushroom (a personal fave), spinach and ricotta and four cheese.
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