Spinach Ravioli Recipe with Tomato Basil Cream Sauce
This spinach ravioli recipe is pure comfort food and covered with a dreamy, creamy tomato basil sauce that will make you want seconds!
Servings: 4 servings
- 25 ounces ravioli cheese filled (frozen or refrigerated)
- 2 Tbsp garlic minced (about 4 large cloves)
- 2 Tbsp butter
- 1 Tbsp oil
- 1 cup cream
- 4 ounces cream cheese
- ¼ cup parmesan cheese grated
- 2 Tbsp tomato paste
- 2 Tbsp basil dry
- 2 cups spinach fresh, chopped (or 1 cup frozen - thawed, drained, and chopped)
- pepper Jack cheese shredded (to top, optional)
Start your ravioli according to the package instructions (I used frozen).
Meanwhile, heat Dutch oven or large heavy skillet to low-medium (about 3).
Add butter, oil, basil, and garlic and stir. Saute for 2 minutes.
Turn heat to low and add cream, cream cheese, tomato paste, and parmesan cheese.
Stir and mash until cream cheese and tomato paste are smooth and incorporated. You may need a whisk for this. I used my silicone spatula.
Heat on low for about 5 minutes until smooth and bubbly. (Don't boil.)
Turn heat off of Dutch oven and add spinach and cooked ravioli to sauce mixture. Stir gently to incorporate. Serve hot with side salad and bread of choice.
Calories: 1015kcal | Carbohydrates: 80g | Protein: 32g | Fat: 64g | Saturated Fat: 31g | Cholesterol: 228mg | Sodium: 1434mg | Potassium: 274mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3176IU | Vitamin C: 8mg | Calcium: 206mg | Iron: 19mg