Creamy Tuscan Ravioli

Creamy Tuscan Ravioli is a rich and savory dish that tastes delicious. It has sun dried tomatoes, spinach, and your favorite pre-made ravioli. You can use cheese, spinach, chicken, or seafood ravioli for this dish. For this post, I made it with spinach ravioli. This ravioli is filling and tastes great as left overs and to bring to work for lunch the next day. When you make this dish, your family or friends will think they went to a restaurant and ordered off of the menu. So give this recipe a try and be prepared to make it again.

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Ingredients

10 servings

1 can Tomato Puree – 10.75oz (305g)
3 ounce package of julienne cut sun-dried tomatoes – you can also use the sun-dried tomatoes in oil but just drain the oil and eliminate cooking them in butter.
1 jar of Alfredo sauce – 15oz (425g)
1 cup heavy cream
4 Tablespoons of butter
1 package (16-20 oz) fresh baby spinach
1/4 cup of dry sherry (optional)
1 teaspoon of dried Italian seasoning
2 teaspoons of granulated garlic
1 teaspoon of dried parsley
1 teaspoon of coarse black pepper
Store bought stuffed ravioli

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Supplies

Food processor
Small skillet
Measuring cup and measuring spoons
Cutting board
2 large stock pots
Strainer
Sharp knife
Cooking utensils

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Directions For Creamy Tuscan Ravioli

Start by chopping the sun-dried tomatoes in a food processor.
Then melt the butter in pan and then add in the sun-dried tomatoes on low heat.

Next, add in the Alfredo sauce, tomato puree, heavy cream, sherry, and the spices (Italian seasoning, granulated garlic, dried parsley flakes, and coarse black pepper). Cook on medium-low heat for 5 minutes.

Next, roughly chop the pre-rinsed spinach and add to the sauce. Reduce the heat to low, while you make the pasta.

Once the spinach is wilted in the sauce, do a quick taste to see if you want to add more seasonings to taste preference. Just be sure to add a little at a time. Also, discard the spoon you tasted with, so that you do not contaminate your dish.

Heat up the water in a large stock pot and bring to a boil. Make the ravioli according to directions but reduce time by 1-2 minutes because you will finish in the sauce. Once the pasta is done, drain in a strainer and then add to the sauce.