Ingredients
Scale
- 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