Get the Recipe:Creamy Sun-dried Tomato and Spinach Ravioli
Yield: 2Servings
Prep: 5 minutesmins
Cook: 20 minutesmins
Total: 25 minutesmins
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.
2 to 3tablespoonsfreshly 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!