Creamy Tuscan Ravioli for Easy Recipes for Dinner
Sometimes we just need something that hits the comfort food spot without turning the whole kitchen upside down. This creamy Tuscan ravioli does just that. It’s the kind of dish you can whip up after work when your brain’s still catching up to your body, and yet it feels like you’ve pulled off a small miracle. I’ve made it on a sleepy Wednesday, a lazy Sunday, and even once in a full-blown ‘I forgot dinner!’ panic. Every single time, it delivered.
What I love most about this recipe is the sauce—rich, garlicky, and silky with a little sun-dried tomato punch. Pair that with soft, cheesy ravioli, and well... you’ve officially found your weeknight best friend. No judgment if you mop up the last of the sauce with a chunk of bread. Actually, highly recommended.
It’s fast, it’s creamy, it’s warm, and it somehow feels fancy even though it came out of one pan. Give it a try. And if your kids or roommates ask for it again tomorrow, I’m not surprised.
Servings: 4 servings
Ingredients
- 1 (20 oz) package of cheese ravioli
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 small yellow onion, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups spinach, fresh
- 1/2 cup vegetable broth
- 1/2 cup coconut cream (or heavy cream)
- 1/4 teaspoon red pepper flakes
- Salt and black pepper, to taste
- 1/3 cup grated parmesan (optional)
- Fresh basil or parsley, chopped for garnish
Instructions
- Cook the ravioli according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic and onion until fragrant and soft, about 3–4 minutes.
- Add sun-dried tomatoes and stir for 2 minutes, letting them warm through.
- Pour in vegetable broth and coconut cream. Add red pepper flakes, salt, and pepper. Stir and let it simmer for 4–5 minutes.
- Add spinach and cook until wilted.
- Toss in the cooked ravioli and stir to coat in the sauce. Sprinkle with parmesan if using.
- Serve hot, garnished with fresh herbs.