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Indulge in this creamy Tuscan ravioli made with the most mouthwatering sun-dried tomato sauce! It’s one of the best pasta dishes you’ll make, and it’s ready in less than 30 minutes. The perfect dinner for busy weeknights!
Tuscan cooking is all about simple, but fresh ingredients coming together to create something absolutely delicious! If you love this creamy Tuscan ravioli, you’ll also have to add Marry Me Salmon and Crockpot Tuscan chicken to the dinner lineup!
Creamy Tuscan Ravioli Recipe
Creamy Tuscan ravioli is a flavor sensation you don’t want to miss. The creamy blend of heavy cream and chicken broth forms a smooth, rich base that coats the ravioli perfectly. Garlic and Italian seasonings bring savory goodness, and grated parmesan adds a cheesy kick you’ll crave.
What sets this dish apart? Sun-dried tomatoes and spinach! Spinach gently wilts in the warm sauce for freshness, while sweet sun-dried tomatoes burst with flavor. Creamy Tuscan ravioli is so good, my family is always begging me to make it. You’ll be hooked once you try it, too!
Ingredients Needed
Get ready to make a meal that everyone will go crazy over with this creamy Tuscan ravioli! It’s the best! Each ingredient plays a key role in creating a dish that’s pure comfort and bursting with flavor. Let’s break it down:
- Heavy Cream: This is what makes things so rich and silky. Half and half can also be used for a lighter version!
- Chicken Broth: The savory base of the sauce. You can also use vegetable stock but the flavor will be a little different.
- Garlic Powder: Is there such a thing as too much garlic? I love the kick of savory flavor it adds to the sauce. For more garlicky goodness, you can also use fresh minced garlic.
- Italian Seasoning: My favorite blend of herbs that are a must-add to any Tuscan dish.
- Parmesan Cheese: Because you can’t go wrong with some cheesy, nutty goodness! I recommend using freshly grated cheese if possible.
- Fresh Baby Spinach: Green goodness that softens up and adds a touch of freshness to the whole deal. You can also use kale as a substitute.
- Sun-Dried Tomatoes: These are like little pops of sweet and tangy surprises, keeping things exciting with each bite.
- Refrigerated Store-bought Ravioli: You can use any kind you want. Cheese, spinach, meat, you name it! It’s a fun way to switch up your creamy Tuscan ravioli.
Let’s Make Tuscan Ravioli!
Cook up your favorite ravioli then whisk up this amazing sauce to coat them with! Trust me, everyone will be coming back for seconds. Creamy Tuscan ravioli is one of those irresistible dishes you’ll want on repeat.
- Combine Wet Ingredients, Cheese, and Seasonings: Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese to a medium saucepan. Whisk Tuscan garlic sauce over medium-high heat until it starts to thicken.
- Add Vegetables: Add the spinach and sun dried tomatoes and let it simmer until the spinach starts to wilt.
- Boil Ravioli: Boil the ravioli according to package instructions.
- Serve Fresh: Serve the sauce over the cooked ravioli and enjoy! Creamy Tuscan ravioli is best enjoyed fresh.
Tips and Variations
Use these simple tips and tricks to make sure your creamy Tuscan ravioli turns out perfectly!
- Don’t Overcook the Spinach: Add the spinach towards the end of simmering to retain its bright color and tasty texture. You want it to be just wilted, not mushy.
- Adjust Consistency: If your Tuscan ravioli sauce becomes too thick, you can always adjust the consistency by adding a splash of chicken broth or cream until it’s just right.
- Use Fresh Ravioli: While the recipe calls for refrigerated ravioli, you can also go for fresh ravioli if available. It might take less time to cook, so keep an eye on them while boiling.
- Add Protein: Add cooked chicken, shrimp, or even crumbled sausage to the creamy Tuscan ravioli for an extra protein kick. Just toss them in with the sauce to warm through.
- Garnish With Herbs: For a picture-perfect finish and a little bit of extra flavor, top your ravioli with fresh chopped basil!
Storing Leftover Creamy Tuscan Ravioli
Have some leftover creamy Tuscan ravioli? Just pop it in an airtight container and keep it in the fridge. It will stay good for 2-3 days. When you’re ready to enjoy it again, just reheat gently in the microwave or on the stovetop over medium-low heat, and you’re ready to go!
Other Incredible Tuscan Recipes
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Creamy Tuscan Garlic Ravioli
Ingredients
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 cup parmesan cheese, grated
- 1 cup spinach, chopped
- 1/2 cup sun-dried tomatoes drained
- 20 ounces refrigerated ravioli
Instructions
- Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese to a medium saucepan. Whisk over medium-high heat until it starts to thicken.
- Add the spinach and sun dried tomatoes and let it simmer until the spinach starts to wilt.
- Boil the ravioli according to package instructions.
- Serve the sauce over the cooked ravioli and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Had this on our weekly dinner menu, but I wasn’t sure when I would make it. A few days ago, plans fell through and we needed a quick meal, so we weren’t eating too late. Pulled out the stuff I’d gotten for this recipe and maybe 12 minutes later had it all ready and got lots of positive responses. I added shrimp and omitted the spinach cause I have a few picky eaters.
Absolutely solid recipe and so easy and quick. Definitely recommended.
Need to try one of your recipes looks so good
Can you make this a day ahead and bake it?
Making this tonight, but using my homemade crumbled Italian sausage, and probably subbing mushrooms for the dried tomatoes! Hubby doesn’t like those … but maybe I’ll just do petite diced tomatoes (drained) instead. Thank you for this beautiful dinner idea!!
One of the best recipes I have tried in a while. I kept tasting it as I was waiting for the ravioli to cook. I did adjust it just a tad. I know my 10 YO son would pick out each piece of tomato and spinach, so I used half of the heavy cream and blended them up with the cream so they looked more like the herbs than veggies. It did change the color/look of the sauce but not the flavor. He said it was ok (remember he is 10 and still quite a picky eater) but I adored this. Thank you so much for sharing it. So easy and delicious, without a bunch of ingredients that I won’t use again. (I know I will because I will be making this again next week. Ha!
Thanks Lisa! I LOVE your idea to blend the veggies in the sauce! Genius! I’m glad you liked it and that your son gave it an OK. From a 10 year old, I’ll take it as a win!
Hello,
Just wondering if I can use “dried” sundried tomatoes. Sounds like your recipe calls for something “wet”…as you say drained.
The only thing I found here in Canada is in oil.
Thanks
Linda
Thanks for your question Linda. The sun-dried tomatoes I use are in oil as well, so I need to drain them before using. If you can find “dry” sun-dried tomatoes that are not in oil, let me know! I hope this answered your question. Let me know if I can better respond!
Can you use frozen ravioli? It’s hard to find refrigerated or fresh near me.
Hi Donna, thank you for your question! Yes absolutely! Just be sure to cook the ravioli all the way through, it will take longer. Let me know how it turns out!
This is wonderful. I have made it several times now. I used cheese ravioli and added some italian sausage.
This is awsome can’t get enough of it
Made this recipe. added a little extra parmesan cheese. Flavor was excellent. Will definately make again.
Very easy and delicious! This is a keeper! I thickened the sauce a little with cornstarch, but that may have been due to an error on my part. I bought frozen cheese ravioli and used the whole 25 oz pkg so I didn’t have the extra floating around in my freezer.
The sauce will thicken if you let it cooldown
I added one teaspoon of chicken bouillon for flavor and one teaspoon corn starch dissolved in one teaspoon of water to thicken it. Very good.
Loved this sauce. The Italian herbs and sun dried tomatoes added lots of flavor. I simmered the sauce awhile to reduce it and added a bit more cream as it thickened. I added a few tablespoons of the pasta cooking water at the end. Sauce was perfect consistency for the spinach cheese ravioli I bought from Costco. I didn’t have any spinach so added a little chopped Italian parsley. Delicious!
Made it and was good besides the sauce didn’t thicken
Delicious, quick, and easy. I used fresh asparagus and added it to the water with the ravioli. I added some extra chees and sun dried tomatoes. I didn’t need to thicken the sauce.
I loved this dish! I had to make a few adjustments, though. First, I found out that my rural Michigan Kroger does not carry refrigerator ravioli, so I used frozen. Second, I could not get the sauce to thicken so I used a wee bit of cornstarch slurry. Thirdly, I found the sauce to be a tad bland, so I added a teaspoon of chicken bouillon. It was perfect! The combination of spinach and sun-dried tomatoes is money. I will be making this again, even though hubby freaked out that his pasta did not have red sauce. I told him to pretend it was alfredo. BTW, the leftovers are spectacular!
I made this and it did not thicken? The dish was very tasty and I will keep the recipe.