Creamy Sun Dried Tomato and Spinach Ravioli
Ravioli with creamy sun dried tomato garlic spinach sauce
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Lunch, Main Course
- 2 9 oz packages of ravioli or equivalent
- 4 tbsp unsalted butter
- 6 garlic cloves sliced
- 4 tbsp sun dried tomatoes in oil chopped fine
- 2 tsp dried italian herbs
- 2 cups half and half
- 2 tsp dijon mustard
- 2 cups baby spinach washed
- 1/2 cup grated parmesan plus more for serving
- salt and pepper
- fresh basil for serving if desired
Bring a large pot of water to the boil and salt well. Add the ravioli and cook as directed.
In a skillet, heat the butter over medium and add the garlic and sun dried tomatoes along with the dried herbs and cook for 1 minute.
Add the half and half, dijon and slowly add in the parm, stirring until it melts. Taste and season with salt and pepper. Add the spinach and simmer until it wilts down and let the sauce thicken a bit.
Add the ravioli and toss. Plate and top with more parm and the basil.
Keyword Lunch, Main Dish, Pasta