Description
Make a rich, creamy ravioli dish with roasted garlic flavor and fresh spinach using just one pan for easy cleanup.
Ingredients
Scale
- 1 (25 ounce) package refrigerated cheese ravioli
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces baby spinach
- 1/4 cup reserved pasta water (if needed)
Instructions
- Place the ravioli, olive oil, minced garlic, and chicken broth in a large, oven-safe skillet.
- Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 5 to 7 minutes, or until the ravioli is nearly tender and most of the liquid has absorbed.
- Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, salt, and pepper. Continue stirring until the sauce thickens slightly, about 2 minutes.
- Add the baby spinach to the skillet in batches, stirring until it wilts into the sauce.
- If the sauce seems too thick, add a tablespoon or two of reserved pasta water until you reach your desired creaminess.
- Remove the skillet from the heat and serve immediately.
Notes
- Use fresh, high-quality ravioli for the best texture.
- If you prefer a stronger roasted garlic flavor, roast the garlic cloves separately before mincing and adding them to the pan.
- You can substitute vegetable broth for chicken broth if you prefer a vegetarian base.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6
- Sodium: 850
- Fat: 38
- Saturated Fat: 20
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
- Cholesterol: 110