Creamy Tuscan Ravioli Recipe

This Creamy Tuscan Ravioli is a rich and flavorful pasta dish made with cheese-filled ravioli, sun-dried tomatoes, spinach, garlic, and a luscious Parmesan cream sauce. It’s the kind of meal I make when I want something quick but impressive—comforting, creamy, and full of classic Italian-inspired flavors in every bite.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple but feels restaurant-worthy. The cheese ravioli soak up the creamy sauce, the sun-dried tomatoes add a punch of flavor, and the spinach brings in some color and freshness. It’s a one-pan, 20-minute dinner that’s perfect for busy weeknights or cozy weekends when I’m craving something indulgent but effortless.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cheese ravioli (fresh or frozen)

• Olive oil or butter

• Garlic, minced

• Sun-dried tomatoes (in oil), sliced

• Baby spinach

• Heavy cream

• Grated Parmesan cheese

• Salt and pepper

• Optional: Italian seasoning, red pepper flakes, fresh basil

Directions

1. I cook the ravioli according to the package instructions, drain, and set aside.

2. In a large skillet, I heat olive oil or butter over medium heat and sauté the garlic until fragrant.

3. I add the sun-dried tomatoes and cook for another 2 minutes to release their flavor.

4. I pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan cheese until the sauce is smooth and thickened.

5. I add spinach to the sauce and let it wilt, then season with salt, pepper, and a pinch of Italian seasoning.

6. I gently fold the cooked ravioli into the sauce and stir to coat evenly.

7. I garnish with extra Parmesan or fresh basil before serving.

Servings and timing

This recipe serves about 4 and takes just 20–25 minutes from start to finish, making it a perfect quick dinner.

Variations

• I sometimes use mushroom or meat-filled ravioli for a heartier version.

• Swapping cream for half-and-half or plant-based cream works well when I want to lighten it up.

• I’ve added grilled chicken or sautéed shrimp for extra protein.

• A splash of white wine before adding the cream gives the sauce extra depth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of cream or milk to loosen the sauce. Microwaving works too, but I stir often to keep it creamy. I don’t recommend freezing, as the sauce may separate.

FAQs

Can I use frozen ravioli?

Yes, I cook them directly from frozen according to the package directions. They work just as well as fresh.

What kind of cream should I use?

I use heavy cream for richness, but light cream or half-and-half can be used for a lighter texture.

Is this dish vegetarian?

Yes, as long as I use cheese ravioli and Parmesan made without animal rennet, it’s fully vegetarian.

Can I make the sauce ahead of time?

The sauce is best fresh, but I’ve made it earlier in the day and reheated it gently before tossing in the ravioli.

What can I serve with it?

I usually pair it with garlic bread, a green salad, or roasted vegetables for a full, comforting meal.

Conclusion

Creamy Tuscan Ravioli is a fast, flavorful pasta dish I love making when I want something indulgent yet easy. With its velvety sauce, bright sun-dried tomatoes, and tender ravioli, it’s a dinner that feels special with very little effort. Whether I’m serving it to guests or enjoying a cozy night in, this recipe always satisfies.

Creamy Tuscan Ravioli Recipe

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• Author: Linda
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-Inspired
• Diet: Vegetarian

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Description

This Creamy Tuscan Ravioli is a quick and indulgent pasta recipe made with cheese ravioli, sun-dried tomatoes, spinach, and a rich Parmesan cream sauce. Perfect for a 20-minute weeknight dinner or a cozy Italian-inspired meal, this creamy ravioli dish is bursting with flavor and comfort.

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Ingredients

• 1 (20 oz) package cheese ravioli (fresh or frozen)
• 1 tbsp olive oil or butter
• 2–3 garlic cloves, minced
• ½ cup sun-dried tomatoes in oil, sliced
• 2 cups baby spinach
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• Salt and pepper, to taste
• Optional: ½ tsp Italian seasoning, red pepper flakes, fresh basil for garnish

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Instructions

1. Cook ravioli according to package directions. Drain and set aside.

2. In a large skillet, heat olive oil or butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.

3. Add sliced sun-dried tomatoes and cook for 2 minutes.

4. Pour in the cream and bring to a gentle simmer. Stir in Parmesan cheese until sauce is smooth and begins to thicken.

5. Add spinach and stir until wilted. Season with salt, pepper, and optional Italian seasoning.

6. Gently fold in cooked ravioli and toss to coat.

7. Serve warm, garnished with fresh basil or extra Parmesan if desired.

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Notes

• Use mushroom or meat-filled ravioli for variety.
• Substitute half-and-half or dairy-free cream for a lighter or vegan option.
• Add grilled chicken or shrimp for extra protein.
• A splash of white wine before adding the cream enhances flavor depth.
• Reheat leftovers with a splash of milk or cream to keep the sauce smooth.