Description
A delightful and quick weeknight pasta dish featuring cheese ravioli tossed in a creamy garlic sauce with fresh spinach, tangy sun-dried tomatoes, and tender artichoke hearts. Finished with Parmesan and a hint of lemon zest for brightness.
Ingredients
- 1 (20 oz) package cheese ravioli
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and quartered
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- 3 cups fresh baby spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add artichoke hearts and sun-dried tomatoes. Cook for 3-4 minutes, stirring occasionally, until heated through and slightly browned.
- Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
- Reduce heat to low. Pour in the heavy cream and sprinkle in the Parmesan cheese. Stir gently until the sauce is smooth and creamy. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Add the cooked ravioli to the skillet and toss gently to coat with the sauce. Season with salt and black pepper to taste, and stir in the lemon zest.
- Serve immediately, garnished with fresh basil or parsley if desired.
Notes
You can customize the seasonings to taste. For a lighter version, use half-and-half instead of heavy cream. Add a pinch of red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Italian-American