Creamy Sun-dried Tomato and Spinach Ravioli - Supper With Michelle

 

Is it me or are there some days that you just want to dive head first into a big bowl of pasta? 🙂 Well this bowl of Creamy Sun-dried Tomato and Spinach Ravioli is no exception. I tried to keep this dish as simple as possible by using store bought ravioli. And this meal comes together so quickly, which I love! As for the pasta, I can easily see you substituting that out for another hearty pasta, if you choose. And for the sauce, I’ve added in sun-dried tomatoes and fresh spinach. Feel free to substitute the spinach out for something like kale, if you choose. This dish pairs well with a small salad and maybe some freshly baked bread. If you’re serving more than 2 people, then I would simply recommend that you double the ingredients.

 

Be sure to tag me @supperwithmichelle or #supperwithmichelle if you make this dish! And if you like this dish then you may also want to try my Vegetarian Zuppa Toscana Soup.

 

Creamy Sun-dried Tomato and Spinach Ravioli - Supper With Michelle

Creamy Sun-dried Tomato and Spinach Ravioli - Supper With Michelle

Get the Recipe: Creamy Sun-dried Tomato and Spinach Ravioli

Is it me or are there some days that you just want to dive head first into a big bowl of pasta? Well this bowl of Creamy Sun-dried Tomato and Spinach Ravioli is no exception.
5 from 22 reviews

Ingredients

For the ravioli:

  • salt, to taste
  • 8.8 ounce package of store-bought ravioli , I used Trader Joe’s Roasted Cauliflower & Cheese Ravioli

For the sauce:

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons  sun-dried tomatoes in oil , finely chopped
  • 1 teaspoon dried Italian herb seasoning
  • 1 cup half and half
  • 1 teaspoon Dijon mustard
  • 1 cup baby spinach, roughly chopped
  • 2 to 3 tablespoons freshly grated Parmesan cheese, plus more for topping as desired
  • freshly ground black pepper, to taste

Optional Toppings

  • fresh basil, torn

Equipment

  • 1 Large Pot
  • 1 Large Skillet

Instructions

  • Bring a large pot of salted water to a boil. Prepare the ravioli according to the package instructions, or just until al dente. Reserve a 1/4 cup of pasta water and set it to the side for later use and then carefully drain the pasta.
  • Heat the butter in a large skillet over medium-low heat. Once the butter has melted, stir in the garlic, sun-dried tomatoes, and dried Italian herb seasoning. Sauté until fragrant, about 1 minute.
  • Add in the reserved pasta water, half and half, dijon mustard, Parmesan and stir until the cheese has melted. Simmer over low heat for 2 to 3 minutes, to let the flavors meld. Taste the sauce and add salt and pepper to taste.
  • Stir in the spinach and ravioli and continue to simmer just until the sauce has thicken a bit and the spinach has wilted, about 2 to 3 more minutes.
    Serve with more Parmesan and fresh basil, if desired.
    Enjoy!
Serving: 5ounces, Calories: 739kcal, Carbohydrates: 63g, Protein: 25g, Fat: 44g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 144mg, Sodium: 1011mg, Potassium: 516mg, Fiber: 5g, Sugar: 8g, Vitamin A: 2437IU, Vitamin C: 21mg, Calcium: 246mg, Iron: 14mg