This recipe hits that sweet spot simple steps, big flavor, and a creamy sauce that clings to pillowy ravioli. It will make your kitchen smell like a small Italian trattoria on a weeknight.
This Creamy Tuscan Ravioli blends tender ravioli with a rich, garlicky cream sauce, sweet bursty cherry tomatoes, and bright spinach. The texture is silky and comforting, with pops of tomato and a sprinkle of Parmesan to finish. It’s special because it tastes indulgent but takes very little hands-on time.
Top reasons to make it:
- Fast for busy weeknights
- Uses easy, common ingredients
- Feels like a restaurant meal without the fuss
If you love creamy Tuscan pasta dishes, you might also enjoy Creamy Tuscan Shrimp Linguine for another quick dinner idea.
Why You’ll Love This Recipe
- Ready in about 20 minutes
- Uses pantry staples and one skillet
- Family-friendly flavors kids and adults enjoy
- Little cleanup perfect for busy evenings
Ingredients for Creamy Tuscan Ravioli
- 1 lb fresh or frozen ravioli (cheese or your favorite filling)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 4 cups fresh spinach (about 4 oz)
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and pepper, to taste
- Fresh basil, for garnish
Step-by-Step Instructions of Creamy Tuscan Ravioli
- Bring a large pot of salted water to a boil and cook the ravioli according to package directions. Drain and set aside, reserving 1/2 cup pasta water.
- Heat olive oil in a large skillet over medium heat.
- Sauté the minced garlic for 30–45 seconds until fragrant, stirring often.
- Add the halved cherry tomatoes and cook 2–3 minutes until they start to soften.
- Pour in the heavy cream and bring to a gentle simmer, stirring to combine.
- Stir in the grated Parmesan until the sauce is smooth.
- Add the fresh spinach and cook until wilted, about 1–2 minutes.
- Toss the cooked ravioli into the skillet, adding reserved pasta water a splash at a time to loosen the sauce if needed.
- Season with salt and pepper to taste and remove from heat.
- Plate the ravioli and top with fresh basil and extra Parmesan if desired.
Tips for Success
- Use fresh ravioli when possible for the best texture; frozen works fine too.
- Don’t overheat the cream too high heat can cause it to separate.
- Save a bit of the pasta water to adjust sauce thickness; it helps the sauce cling to ravioli.
Substitutions & Variations of Creamy Tuscan Ravioli
To Make It Vegan/Gluten-Free:
- Use dairy-free cream (like oat or cashew cream) and a vegan Parmesan.
- Choose gluten-free ravioli (many stores carry them) or use gluten-free pasta pockets.
Variations:
- Stir in a spoonful of pesto for herby depth.
- Add cooked Italian sausage or shredded rotisserie chicken for extra protein.
- Swap spinach for kale cook a minute longer so it softens.
Storage Instructions of Creamy Tuscan Ravioli
Refrigerator:
- Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk or cream to loosen the sauce.
Freezer:
- Cooked ravioli in cream sauce doesn’t freeze well (sauces can separate). Freeze un-sauced cooked ravioli up to 2 months and make the sauce fresh when ready.
Make-Ahead:
- Cook the ravioli and make the sauce separately. Reheat the sauce, add ravioli, and finish with fresh spinach and basil for a quick finish.
Frequently Asked Questions (FAQ) of Creamy Tuscan Ravioli
Can I use jarred sauce instead of making the cream sauce?
- Yes. Stir a bit of cream into a simple marinara and finish with Parmesan and spinach for a quicker option.
Will the sauce thicken as it sits?
- A little. If it gets too thick when reheating, stir in a splash of milk, cream, or pasta water until it reaches the right consistency.
Can I make this dairy-free without losing creaminess?
- Absolutely. Use a full-fat plant-based cream (cashew or oat) and a dairy-free Parmesan for a rich result.
Final Thoughts
Creamy Tuscan Ravioli is a quick, satisfying dinner that feels like a treat even on the busiest nights. The simple ingredients come together fast, giving you a silky sauce, tender ravioli, and bright pops of tomato and basil. Try it tonight and leave a comment below tell me how it turned out and give it a star rating if your family loved it.
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20-Minute Creamy Tuscan Ravioli
A quick and creamy pasta dish blending tender ravioli with a rich garlic cream sauce, sweet cherry tomatoes, and fresh spinach.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- 1 lb fresh or frozen ravioli (cheese or your favorite filling)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 4 cups fresh spinach (about 4 oz)
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the ravioli according to package directions. Drain and set aside, reserving 1/2 cup pasta water.
- Heat olive oil in a large skillet over medium heat.
- Sauté the minced garlic for 30–45 seconds until fragrant, stirring often.
- Add the halved cherry tomatoes and cook 2–3 minutes until they start to soften.
- Pour in the heavy cream and bring to a gentle simmer, stirring to combine.
- Stir in the grated Parmesan until the sauce is smooth.
- Add the fresh spinach and cook until wilted, about 1–2 minutes.
- Toss the cooked ravioli into the skillet, adding reserved pasta water a splash at a time to loosen the sauce if needed.
- Season with salt and pepper to taste and remove from heat.
- Plate the ravioli and top with fresh basil and extra Parmesan if desired.
Notes
For the best texture, use fresh ravioli, and don’t overheat the cream to prevent it from separating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan frying
- Cuisine: Italian
- Diet: Vegetarian