Ingredients
Scale
- 1 pound fresh or frozen ravioli
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the ravioli according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
- Add cherry tomatoes and cook until they begin to soften.
- Stir in spinach and cook until wilted.
- Pour in heavy cream, then add Parmesan cheese, salt, and pepper. Stir to combine and heat through.
- Add cooked ravioli to the sauce, tossing gently to coat.
- Serve hot, garnished with fresh basil.
Notes
- You can substitute fresh spinach with kale or arugula for variation.
- 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: 480 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 95mg