This Creamy Tuscan Ravioli is pure comfort food and couldn’t be easier to make!

Back at it again with another delicious way to spruce up some fresh ravioli! I’ve got a feeling you’re going to really love this one 😋. Follow me…

close up shot of creamy tuscan ravioli on small white plate

Tuscan Pasta Sauce

I’m of course using the term ‘Tuscan’ fairly loosely here, but it is giving me Tuscan vibes. Mainly because I’m currently sitting here in freezing Edinburgh with visions of me eating this in the Tuscany sun. *Sighs*. Also, it seems that anything with sun-dried tomatoes and spinach is considered Tuscan these days, so here we are!

The sauce is cream-based, but it’s got a really nice depth of flavour to it. Along with some tangy sun-dried tomatoes, a good helping of garlic and lots of fresh basil, it really is the perfect sauce to dress up ravioli!

Process shots: fry garlic in butter (photo 1), fry tomato puree (photo 2), stir in chicken stock, cream, smoked paprika and oregano (photo 3), stir in sun dried tomatoes, parmesan and basil (photo 4).

4 step by step photos showing how to make Tuscan ravioli sauce

Creamy Tuscan Ravioli

Once you’ve thickened up the sauce you can go ahead and stir in the spinach.

Baby Spinach Leaves

I typically just trim off any large stalks and stir it through whole, but you can roughly chop it if you’d prefer. At first, it’ll be difficult to stir through the sauce, but it will begin to wilt I promise.

From there, you can toss in the cooked ravioli to coat it in the sauce. I recommend taking a minute off of the packet instruction when you boil it. Reason being is that you’ll want to toss the ravioli in the sauce for a minute or so to allow the sauce to thicken up and cling to the ravioli. It will continue cooking as you do this.

Process shots: add spinach (photo 5), stir (photo 6), add ravioli (photo 7), stir (photo 8).

4 step by step photos showing how to make Tuscan ravioli

Tuscan Ravioli FAQ

What kind of ravioli should I use?

This sauce goes with a variety of different ravioli fillings. I personally like chicken and/or mushroom-based fillings, but cheese-based fillings work really well too!

Can I use tortellini instead?

You can indeed! Any type of stuffed pasta (I’ve technically used Girasoli here).

Do I have to add the spinach?

If you don’t like spinach you can leave this out if you’d prefer.

close up overhead shot of Tuscan ravioli in pan

Serving Tuscan Ravioli

To serve up, you can add some extra parmesan alongside some leftover basil, but neither is necessary! I typically don’t serve with any Sides because it’s quite a hearty dish, but you could add some Garlic Bread if you fancy.

For a different sauce for ravioli check out my Rustic Tomato Sauce for Ravioli, Creamy Garlic Sauce for Ravioli and Brown Butter Sauce for Ravioli!

Alrighty, let’s tuck into the full recipe for this creamy Tuscan ravioli sauce shall we?!

overhead shot of Tuscan pasta on small white plate with silver fork

How to make a Creamy Tuscan Ravioli (Full Recipe & Video)

close up shot of creamy tuscan ravioli on small white plate

Print

Creamy Tuscan Ravioli

This Creamy Tuscan Ravioli is pure comfort food and couldn't be easier to make!
Course Dinner, Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 622kcal
Cost £2.50 / $3

Equipment

  • Sharp Knife & Chopping Board
  • Fine Cheese Grater
  • Large Pan & Wooden Spoon
  • Large Pot & Colander

Ingredients

  • 2 tbsp Unsalted Butter
  • 3 cloves of Garlic, finely diced
  • 1 tbsp Tomato Puree
  • 120ml / 1/2 cup Chicken Stock
  • 240ml / 1 cup Heavy/Double Cream, at room temp
  • 1/4 tsp EACH: Smoked Paprika, Dried Oregano
  • 1/2 small bunch of Fresh Basil, roughly chopped (15g/0.5oz)
  • 40g / 1/2 cup freshly grated Parmesan, plus more to serve if desired
  • 125g / 1 cup Sun Dried Tomatoes, thinly sliced
  • 100g / 3.5oz Baby Spinach Leaves (see notes)
  • 500g / 1lb Ravioli (see notes)
  • Salt & Pepper, to taste

Instructions

  • Melt the butter in a large pan over medium heat, then add the garlic and fry until it just begins to take on colour (be vigilant it doesn't burn). Stir in the tomato puree and fry for a minute or so.
  • Stir in the chicken stock, cream, smoked paprika and oregano alongside a pinch of salt and pepper. Stir in the sun dried tomatoes, basil and parmesan then bring to a gentle simmer. Allow to bubble away until the sauce gets fairly thick, stirring somewhat frequently (about 5 minutes or so). Check for seasoning and adjust if needed, then stir in the spinach until it begins wilting.
  • Meanwhile, cook the ravioli in salted boiling water for 1 minute less than the packet suggests. Drain in a colander.
  • Stir the drained ravioli through the sauce until the sauce thickens up and clings to the ravioli. Serve up and enjoy!

Video

Notes

a) What ravioli filling should I use? – any type of chicken filling works really well, as does a mushroom-based filling. I’ve also used a cheese based filling which always goes down well!

b) Can I use tortellini instead? – yep! Any type of stuffed pasta (I’ve technically used Girasoli here).

c) Spinach – I typically just remove any large stalks and stir it in, although you could roughly chop it if you’d prefer. The sauce should be fairly thick before you toss in the spinach, but as the spinach wilts it releases water which thins out the sauce a little (and in turn makes it easier to stir through the spinach).

d) Calories – whole recipe divided by 4 assuming regular cheese ravioli and no extra parmesan.

Nutrition

Calories: 622kcal | Carbohydrates: 48.3g | Protein: 20.9g | Fat: 40.67g | Saturated Fat: 23.909g | Polyunsaturated Fat: 2.346g | Monounsaturated Fat: 11.484g | Trans Fat: 0.342g | Cholesterol: 221mg | Sodium: 1146mg | Potassium: 1420mg | Fiber: 5.5g | Sugar: 14.08g | Vitamin A: 4368IU | Vitamin C: 21.3mg | Calcium: 337mg | Iron: 5.81mg

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