Ingredients
Units
Scale
- 2 tablespoons oil from sun-dried tomatoes or olive oil
- 6 cloves garlic, thinly sliced
- 2 teaspoons dried oregano
- 2/3 cup julienne cut sun-dried tomatoes (oil packed)
- 2/3 cup heavy cream
- 18 oz. refrigerated cheese ravioli, cooked according to package directions until al dente
- 1/2 cup pasta water
- 3 cups chopped fresh spinach
- 1-2 teaspoons balsamic vinegar
- 3 tablespoons fresh basil, julienne cut
- 1/2 cup shaved Parmesan cheese
- Kosher salt
- fresh cracked pepper
Instructions
- Heat oil in a large saute pan over medium-low heat.
- Add garlic, oregano, and sun dried tomatoes along with a couple pinches of salt and pepper and cook for about a minute, stirring frequently.
- Remove pan from heat and stir in heavy cream and cook for about a minute.
- Then add spinach and 1/4 cup of pasta water and cook over medium low heat until the spinach wilts.
- Add ravioli and toss to coat evenly.
- Stir in balsamic vinegar. Add more pasta water if needed so the sauce can coat the ravioli. Season to taste with salt and pepper.
- Garnish with fresh basil and Parmesan.
Notes
- Salt your pasta water moderately! Add 2-3 tablespoons of Kosher salt to your large pot of boiling water just before adding the ravioli. Salted water is the first chance you have to season the pasta and it will go a long way in boosting the overall flavor of the dish.
- Don’t forget to save the sun-dried tomato oil! It adds so much delicious flavor to the sauce and is a great way to repurpose something that might otherwise be thrown away.
- You can really use any type of pasta in this recipe. I love cheese-filled ravioli but you could also use rotini, penne, fusilli, or rigatoni!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 140
- Sugar: 4.6 g
- Sodium: 299.3 mg
- Fat: 8 g
- Saturated Fat: 3.9 g
- Carbohydrates: 13.3 g
- Fiber: 1.8 g
- Protein: 4.9 g
- Cholesterol: 16.8 mg
