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- 12 oz fresh or frozen cheese ravioli - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes, drained - 1 cup fresh spinach, chopped The ravioli forms the heart of this dish. You can use fresh or frozen cheese ravioli based on your preference. Olive oil and minced garlic add depth to the flavor. Diced tomatoes provide a juicy base, while chopped spinach adds color and nutrition. - 1 cup heavy cream - 1/2 cup grated Parmesan cheese Heavy cream makes the sauce rich and smooth. It blends perfectly with the tomatoes. Grated Parmesan cheese adds a salty and nutty flavor. Together, they create a creamy texture that coats the ravioli beautifully. - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish Italian seasoning brings warmth and a hint of herbs to the dish. Salt and pepper enhance all the flavors. Fresh basil leaves are a lovely garnish that adds a burst of freshness. They also make the dish look appealing when served. {{ingredient_image_1}} Start by boiling a large pot of salted water. Make sure the water has a good amount of salt, as it helps flavor the ravioli. Once the water is boiling, gently drop in the ravioli. Cook them according to the package instructions until they are al dente. This usually takes about 4-6 minutes for fresh ravioli. If you use frozen ones, it may take a bit longer. Once the ravioli are cooked, carefully drain them in a colander. Make sure to let all the water escape. After draining, set the ravioli aside. They will wait in a bowl while you prepare the sauce. In a large skillet, pour in 2 tablespoons of olive oil and heat it over medium heat. After a minute, add 3 cloves of minced garlic. Sauté the garlic for about 1 minute. You want it to be fragrant but not brown. Next, take a 14-ounce can of diced tomatoes, drained of excess juice, and add it to the skillet. Stir and cook this mixture for 2-3 minutes. This allows the flavors to meld well together. Now, add 1 cup of chopped fresh spinach to the skillet. Stir it in and wait about 2 minutes until the spinach wilts. This adds a nice color and nutrition to the sauce. Reduce the heat to low and slowly stir in 1 cup of heavy cream. Mix it until everything is well combined and warmed through. Sprinkle in ½ cup of grated Parmesan cheese along with 1 teaspoon of Italian seasoning, salt, and pepper to taste. Stir until the cheese melts and the sauce turns creamy. Gently fold the cooked ravioli into the sauce. Make sure each piece is well-coated. If the sauce seems a bit thick, you can add a splash of pasta water to loosen it. Heat the mixture for an additional minute if needed. For serving, place the ravioli on a large plate. Drizzle some extra creamy sauce over the top. Finally, add fresh basil leaves as a garnish for a touch of freshness. Enjoy this delightful dish! To ensure your ravioli is al dente, boil water with a pinch of salt. Add the ravioli once the water is bubbling. Cook according to package instructions. Check a piece to see if it has a slight bite. Drain them gently and set aside. When sautéing garlic, heat olive oil over medium heat. Add minced garlic and stir often. Cook for about one minute until you smell the garlic's aroma. Be careful not to let it brown. Browned garlic can taste bitter. For an appealing dish, serve the ravioli on a large, flat plate. Drizzle some extra creamy sauce over the ravioli for a gourmet look. Sprinkle more grated Parmesan on top. Fresh basil leaves not only add flavor but also a pop of color. Consider using a shallow bowl for a more elegant presentation. This will showcase the sauce and toppings beautifully. You can also add a side salad for a colorful touch. For leftover storage, place the ravioli in an airtight container. Keep them in the fridge for up to three days. Make sure to store the sauce separately to keep it creamy. To reheat, warm the ravioli gently on the stovetop. Add a splash of cream to the sauce to revive its texture. If using a microwave, heat in short bursts, stirring in between. Enjoy your delicious meal again! Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality tomatoes will elevate the flavor of your dish significantly. Adjust Creaminess: For a lighter sauce, substitute half of the heavy cream with vegetable or chicken broth. Perfect Pasta Water: Adding salt to the boiling water enhances the flavor of the ravioli; don’t skip this step! Garnish Wisely: Fresh basil not only adds a pop of color but also enhances the aroma and taste of your ravioli. {{image_2}} You can mix up this dish with different noodles. Try using tortellini or even whole wheat pasta. If you want a lighter sauce, you can replace heavy cream with half-and-half or a plant-based milk. If you like protein, adding cooked chicken or shrimp can boost the flavor and make it more filling. Herbs and spices can change the taste of your dish. Try adding fresh thyme or rosemary for a new twist. You can also mix in some red pepper flakes if you enjoy a bit of heat. To make it healthier, toss in extra veggies like bell peppers or mushrooms. They add both flavor and nutrition. You can easily modify this recipe to fit your diet. For a vegetarian version, make sure your cheese ravioli has no meat. If you want it vegan, use a vegan cream and cheese. For gluten-free options, choose gluten-free ravioli. There are many great brands out there that taste just as good! To store your creamy tomato spinach ravioli, use airtight containers. Glass or plastic containers work well. Make sure to let the dish cool before sealing. This keeps moisture out and prevents sogginess. In the fridge, your leftovers last for about 3 to 4 days. Always check for any off smells before eating. You can freeze both cooked and uncooked ravioli. If cooked, let them cool completely first. Arrange them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. For uncooked ravioli, freeze them on a baking sheet and then move them to a bag. Cooked ravioli can last up to 2 months in the freezer. Uncooked can last about a month. When ready to eat, thaw cooked ravioli in the fridge overnight. Uncooked ravioli can go straight into boiling water without thawing. When reheating, you can use either the microwave or stovetop. For the microwave, place the ravioli in a bowl. Add a splash of cream or water, then cover. Heat in short bursts, stirring in between. On the stovetop, warm the ravioli in a pan. Add a bit of sauce to keep it creamy. This helps avoid dryness. Always check the temperature before serving. Enjoy your delicious meal again! To make homemade ravioli, you need a few simple steps: 1. Make the dough: Mix flour and eggs to create a smooth dough. Knead it for about 10 minutes. 2. Roll the dough: Use a pasta machine or a rolling pin to flatten the dough to a thin sheet. 3. Cut the dough: Use a knife or a round cutter to create squares or circles. 4. Fill the ravioli: Place a small scoop of filling on half of the dough pieces. 5. Seal the ravioli: Fold the dough over the filling and press the edges to seal. 6. Cook the ravioli: Boil them in salted water until they float, about 3-4 minutes. Making ravioli at home is fun and rewarding. You can choose any filling you love. Yes, you can prepare this dish ahead of time. Here are some tips: - Make the sauce: Cook the creamy tomato sauce and let it cool. Store it in the fridge for up to three days. - Cook the ravioli: Cook the ravioli and toss them in a bit of olive oil. This prevents sticking. - Combine before serving: When ready to serve, heat the sauce and add the ravioli. This keeps everything fresh and warm. Making this dish in advance saves time on busy nights. You can enjoy creamy tomato spinach ravioli with several tasty sides: - Garlic bread: A crunchy, buttery treat complements the dish well. - Salad: A fresh green salad adds a nice crunch and balance. - Wine: A glass of white wine, like Chardonnay, pairs nicely with the creamy sauce. These sides enhance the meal and make it a delightful dining experience. This article shows how to make delicious creamy tomato spinach ravioli. Start with fresh or frozen cheese ravioli and a few simple ingredients. You get tips on cooking, storing leftovers, and making fun variations. Making this dish is easy and rewarding. Whether you enjoy it now or store it for later, you have a tasty meal ready. Try different herbs or proteins to mix things up. Enjoy your cooking adventure!

Creamy Tomato Spinach Ravioli

A delicious and creamy pasta dish featuring cheese ravioli, fresh spinach, and a rich tomato sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

Ingredients
  

  • 12 oz fresh or frozen cheese ravioli
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 14 oz can diced tomatoes, drained
  • 1 cup fresh spinach, chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot of salted boiling water, cook the ravioli according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  • Stir in the drained diced tomatoes and cook for another 2-3 minutes, allowing the flavors to meld.
  • Add the chopped spinach to the skillet, stirring until wilted, about 2 minutes.
  • Reduce heat to low and slowly stir in the heavy cream, mixing until combined and heated through.
  • Sprinkle the grated Parmesan cheese, Italian seasoning, salt, and pepper into the cream mixture, stirring until melted and creamy.
  • Gently fold the cooked ravioli into the sauce, ensuring they are well-coated. Heat for an additional minute if needed.
  • Serve hot, garnished with fresh basil leaves.

Notes

Serve the ravioli on a large plate, drizzling some extra creamy sauce over the top, and sprinkle with additional Parmesan for a gourmet finish.
Keyword creamy, pasta, ravioli, spinach, tomato