Ingredients
Scale
- 1 package (9 oz) cheese ravioli
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup baby spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Cherry tomatoes and basil for garnish
Instructions
- Cook the ravioli in boiling salted water according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Pour in the heavy cream and bring to a simmer.
- Add chopped spinach, Parmesan cheese, Italian seasoning, salt, and pepper. Stir until cheese melts and sauce thickens.
- Toss the cooked ravioli in the sauce, ensuring they are well coated.
- Garnish with cherry tomatoes and fresh basil; serve immediately.
Notes
- You can substitute spinach with kale or arugula for variety.
- For a vegan version, use plant-based cream and cheese substitutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg