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This creamy Tuscan ravioli recipe is super simple, quick, and flavorful. Sun-dried tomatoes, spinach, garlic, and plenty of cream turn grocery store ravioli into a gourmet meal!
You may also like this Tuscan Sausage Pasta or Creamy Tuscan Orzo next.
Why you’ll love it
The Tuscan-inspired flavor combination of sun-dried tomatoes and spinach in a creamy sauce is one of my favorites. It’s an irresistible Italian American innovation! The ravioli cook right in the sauce here, making this quick weeknight dinner as convenient as it is tasty.
Store-bought cheese ravioli is dressed up in this Tuscan pasta recipe. Each bite of the pasta and its soft, rich, and cheesy filling along with the creamy Tuscan sauce just tastes really special. It’s an easy one pan meal, fantastic for company, and no one will miss the meat!
What you’ll need
- Olive oil and garlic – for sautéing
- Garlic – it’s the perfect savory base of the sauce
- Broth – use either chicken or vegetable broth
- Heavy cream – it’s what makes the sauce have that luxurious taste and texture
- Lemon juice – for a touch of acidity to brighten and balance the sauce
- Sun-dried tomatoes – I like the kind packed in oil
- Ravioli – my go-to is Rana 4-cheese refrigerated ravioli. It’s very high quality! The combo of ricotta, romano, mozzarella, and gorgonzola is so good.
- Spinach – for a pop of freshness
Helpful tips
- I do not recommend making this recipe with fresh homemade ravioli because it’ll probably fall apart if you try the one-pan method.
- If you choose to use a meat-filled ravioli that requires a longer cooking time, you may want to cook it for a few minutes ahead of time (boil it as per package directions) to ensure it’s cooked to a safe temperature.
How to make creamy Tuscan ravioli
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the oil and butter to a skillet. Once melted, add in the garlic and cook until fragrant. Stir in the broth, cream, lemon juice, tomatoes, and ravioli. Let it gently bubble, cover, and simmer until the ravioli is nearly done.
Once the sauce has thickened up to your liking, stir in the spinach (and optional basil). Cover again, and let the spinach wilt. Season with salt & pepper, and top with parmesan if using.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This butter dish is the best because it has handy measurement markings right on it.
- If you’re topping this Tuscan pasta with parmesan, use a Microplane to grate it.
- This garlic press makes it a breeze to mince garlic, and I like these angled measuring cups.
Substitutions and variations
- Some fresh garden basil is a fabulous addition to this pasta! I highly recommend it.
- If you want to replace the cream with half-and-half or milk, do so at your own risk. The lemon juice may curdle the sauce, and it won’t taste as intended either.
- I haven’t tested it, but I don’t see why using refrigerated tortellini wouldn’t work.
What to serve with Tuscan ravioli
- I love a dusting of freshly grated parmesan on top.
- This recipe is great as a meatless main course served with a salad or Cheesy Garlic Bread, but it would also work as a side dish! Pair it with my Baked Pork Chops or Chicken Milanese.
- My favorite salad with this pasta is my Simple Parmesan Arugula Salad. It’s also great with this Creamy Pesto Dressing or addictive Homemade Italian Dressing.
Leftovers and storage
- This dish isn’t as good reheated, so I suggest eating it right after cooking, but leftovers will keep for 3-4 days in the fridge.
- Reheat slowly over a low heat until warmed through.
- I don’t recommend freezing this pasta.
If you made this Tuscan ravioli recipe, please leave a star rating and review in the comments below! You can also tag me on Instagram if you made this or any S&L recipe.
Creamy Tuscan Ravioli
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- 1/2 cup chicken or vegetable broth
- 1 cup heavy/whipping cream
- 1 teaspoon lemon juice
- 1/4 cup sun-dried tomatoes
- 1 pound refrigerated cheese ravioli
- 1 cup (packed) fresh baby spinach
- Fresh basil (optional) to taste
- Salt & pepper to taste
- Freshly grated parmesan cheese (optional) to taste
Instructions
- Add the oil and butter to a skillet over medium-high heat. Once it's melted, add the garlic and cook for 30 seconds.
- Add in the chicken broth, cream, lemon juice, sun-dried tomatoes, and ravioli. Give it a good stir.
- Once it starts to bubble, cover the pan and reduce the heat to medium-low. Cook it for 5 minutes with the lid on.
- Give the ravioli a stir. The sauce should be a bit thicker by now. If it's still too watery for your liking, cover the pan for another minute or so.
- Stir in the spinach (and basil if using), cover the pan again, and let it wilt for a minute or two.
- Season the dish with salt & pepper as needed and add parmesan cheese if using. Serve immediately.
Notes
- You don’t need to boil the ravioli ahead of time. The starch released while the pasta is cooking will thicken the sauce. Please see the blog post for more recipe tips prior to making this recipe if you’re making any changes.
- I used sun-dried tomatoes that are packed in oil and drained the oil prior to adding them to the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on June 27, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
This recipe sounds so delicious and simple!
Enjoy!
I am going to make this in a few days – with Rana Lobster Ravioli (from Costco)
I will follow up as to my “success”… I do not think your recipe will overwhelm the delicate lobster. Love sun dried tomatoes. Pamela
This dish has become a staple in our home. So delicious and easy for a weeknight dinner yet also elegant enough for company. The only change I make is using kale instead of spinach due to preference. Thank you for a wonderful recipe.
You’re very welcome, Jennifer!! 😀 Thanks for your 5-star review!