If you’re looking for a quick weeknight meal that’s filling and so delicious, try my Creamy Italian Ravioli!

What you’ll need:

• The recipe serves for so you may need to double the recipe. I recommend using 12 – 20 ounces ravioli for a family of 4. Consider whether this will be a main or side course. Creamy Italian Ravioli would be excellent served along side a piece of fish or chicken.
• I added Arugula however you may also use Spinach.
• Sun-dried tomatoes are delicious in this recipe and add color.
• Garlic, garlic, and more garlic.
• Cream .. yes, just do it. I only added a 1/2 cup.
• Extra virgin olive oil and butter.
• Make sure to add red pepper flakes, salt, and pepper.
• You can also add chopped walnuts or sauteed pine nuts to this recipe
• Don’t forget Parmesan Cheese and fresh basil.

Yield: serves 4-6

Creamy Italian Ravioli

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Rich and delicious! Serve as a meal or side dish.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 15-20 ounces of cheese ravioli
• 1/2 cup cream
• 1/4 cup chicken or veggie broth
• 1/4 cup white wine
• 2 Tablespoons of butter
• 1 Tablespoon olive oil
• 1/3 cup (or more if you'd like) sun-dried tomatoes
• 2 tablespoons of minced garlic
• Red pepper flakes, salt, and pepper to taste
• 2 handfuls or more of spinach or arugula
• Freshly grated Parmesan and fresh basil for topping

Instructions

1. Boil ravioli according to manufacturers instructions. When done, drain and add 1 Tablespoon of olive oil plus a sprinkling of salt.
2. In a sauce pan, melt butter and remaining olive oil. Add sun-dried tomatoes, garlic, red pepper flakes and salt. Stir until fragrant.
3. Add wine to deglaze the pan.
4. Add broth and cream. Stir lightly.
5. Add ravioli and simmer for a couple of minutes.
6. Plate and then top with Parmesan cheese and fresh basil.

Notes

Serve as a side dish along-side fish or chicken.