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To make this dish, you need: - 12 oz fresh or frozen cheese ravioli - 2 tablespoons extra virgin olive oil - 3 cloves of garlic, finely minced - 1 can (14 oz) diced tomatoes, well-drained - 1 cup fresh spinach, roughly chopped - 1 cup heavy cream - 1/2 cup finely grated Parmesan cheese - 1 teaspoon Italian seasoning blend - Salt and freshly ground black pepper, to taste Each ingredient plays a key role in building rich flavors. The ravioli brings a comforting base. The cream adds smoothness, while the tomatoes and spinach boost freshness. You can enhance your dish with: - Fresh basil leaves - Extra grated Parmesan cheese These garnishes add a pop of color and flavor, making your plate more inviting. This recipe serves four. Each serving has: - Calories: About 500 - Protein: 20g - Carbohydrates: 50g - Fat: 25g The creamy tomato spinach ravioli is filling and flavorful. It's a balanced dish that offers comfort while providing essential nutrients. Enjoy this rich meal without guilt! {{ingredient_image_2}} - Boiling the Ravioli Start by boiling a large pot of salted water. Once it boils, add 12 oz of fresh or frozen cheese ravioli. Cook them according to the package instructions. They should be al dente when done. - Draining and Setting Aside When the ravioli are cooked, drain them in a colander. Set the ravioli aside while you make the sauce. - Sautéing the Garlic In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 3 cloves of finely minced garlic. Sauté the garlic for about 1 minute. You want it to smell good but not brown. - Incorporating the Tomatoes and Spinach Next, add 1 can of well-drained diced tomatoes to the skillet. Stir often for 2-3 minutes. This helps the flavors blend. Then, add 1 cup of roughly chopped fresh spinach. Stir until the spinach wilts, which takes about 2 minutes. - Adding Cream and Cheese Lower the heat, and slowly pour in 1 cup of heavy cream. Stir well to mix it all together. Make sure it heats through but does not boil. Then, add 1/2 cup of finely grated Parmesan cheese, 1 teaspoon of Italian seasoning, salt, and pepper. Stir until the cheese melts and the sauce is creamy. - Gentle Folding Technique Now, gently add the cooked ravioli to the sauce. Use a soft folding motion to coat each piece well. - Final Heating Adjustments If needed, heat everything for another minute on low. This will warm the ravioli through. Serve it hot, garnished with fresh basil leaves for a lovely finish. To make the best sauce, use fresh ingredients. Start with good olive oil. Heat it slowly before adding the garlic. This step brings out the garlic's full flavor. Avoid browning the garlic, as it can taste bitter. When adding tomatoes, drain them well. This keeps the sauce from becoming too watery. Stir the mixture often to blend flavors. When adding cream, do so slowly. This helps prevent the cream from boiling. Finally, mix in Parmesan cheese until it melts. This will make the sauce rich and creamy. When cooking ravioli, always use a large pot. Fill it with salted water to help season the pasta. Wait for the water to reach a rolling boil before adding the ravioli. This helps them cook evenly. Stir them gently to prevent sticking. Cook until al dente, which means firm but not hard. After draining, do not rinse the ravioli. This keeps the starch on them, which helps the sauce stick. One common mistake is overcooking the ravioli. This can make them mushy and unappetizing. Another mistake is not draining the tomatoes well. This can lead to a watery sauce. Always taste your sauce before serving. Adjust the salt and pepper to fit your taste. Lastly, avoid adding the ravioli to the sauce too soon. They should be added just before serving to keep them from getting soggy. Pro Tips Fresh Ingredients Matter: Using fresh spinach and high-quality tomatoes can elevate the dish's flavor significantly. Perfect Timing for Ravioli: Ensure the ravioli is cooked al dente; it will finish cooking in the sauce, absorbing more flavor. Adjust Creaminess: If you prefer a lighter sauce, consider reducing the amount of heavy cream or substituting with half-and-half. Garnish Generously: A generous sprinkling of fresh basil not only enhances the look but also adds a burst of fragrance that complements the dish. {{image_4}} You can make this dish vegetarian by swapping out the cheese ravioli for vegetable-filled ravioli. Look for options like spinach and ricotta or mushroom ravioli. These will add more flavors and textures to your meal. Feel free to get creative with your ravioli fillings. Try butternut squash or lobster ravioli for a twist. Each filling brings its own unique taste and pairs well with the creamy tomato sauce. The key is to choose flavors that complement the sauce. If you want to boost the protein, add grilled chicken or shrimp. Cook these separately and toss them in just before serving. You can also use beans for a plant-based protein option. They blend well with the cream and add a nice texture. After you enjoy your creamy tomato spinach ravioli, cool it down. Place leftovers in an airtight container. Store them in the fridge. They will stay fresh for up to three days. Make sure to keep the sauce and ravioli together for best flavor. When you're ready to eat the leftovers, you can reheat them easily. Use a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir gently until heated through. You can also use the microwave. Just cover the bowl and heat in short bursts, stirring in between. If you want to save some for later, freezing is a great option. Let the ravioli cool completely. Place them in a freezer-safe container or bag. They can freeze well for up to three months. To thaw, move them to the fridge overnight before reheating. Always check for quality before serving. Yes, you can use dried ravioli. Just cook it longer than fresh ravioli. Follow the package instructions for timing. Dried ravioli often takes about 10 to 12 minutes to cook. Always taste to check for doneness. You can use half-and-half or coconut cream. Both options give a creamy texture. For a lighter option, try whole milk mixed with a bit of butter. This keeps your sauce rich without too many calories. To spice it up, add red pepper flakes to the sauce. Start with just a pinch. You can also use a dash of hot sauce. Mix it in and taste until you reach your desired heat level. Yes, just use gluten-free ravioli. Many brands offer this option now. Check your local store for choices made from rice or quinoa. This way, everyone can enjoy the dish. This dish lasts about 3 to 5 days in the fridge. Store it in an airtight container for best results. Reheat it gently on the stove or in the microwave. Add a splash of water to keep it creamy. You learned about the steps to make creamy tomato spinach ravioli. We covered the key ingredients, how to prepare the ravioli, and make the sauce. Tips helped improve your dish, while variations showed you ways to mix things up. Remember to store leftovers properly for future meals. Enjoy experimenting in your kitchen with this simple, tasty recipe!

Savory Creamy Tomato Spinach Ravioli

A delicious and creamy ravioli dish with tomatoes and spinach, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 oz fresh or frozen cheese ravioli
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 14 oz can diced tomatoes, well-drained
  • 1 cup fresh spinach, roughly chopped
  • 1 cup heavy cream
  • 0.5 cup finely grated Parmesan cheese
  • 1 teaspoon Italian seasoning blend
  • to taste salt and freshly ground black pepper
  • a handful fresh basil leaves for garnish

Instructions
 

  • Begin by bringing a large pot of salted water to a rolling boil. Carefully add the ravioli and cook according to package instructions until they reach an al dente texture. Once done, drain them in a colander and set aside.
  • In a spacious skillet, pour in the extra virgin olive oil and set the heat to medium. Once hot, add the finely minced garlic and sauté for approximately 1 minute until it becomes aromatic, making sure not to let it brown.
  • Fold in the well-drained diced tomatoes into the skillet, stirring frequently. Allow the mixture to cook for an additional 2-3 minutes, enabling the ingredients to harmonize with one another.
  • Add the roughly chopped spinach to the tomatoes, stirring continuously until the spinach wilts, which should take about 2 minutes.
  • Reduce the heat to low and gradually pour in the heavy cream, carefully stirring the mixture until it is fully combined and heated through, ensuring the cream does not boil.
  • Incorporate the finely grated Parmesan cheese, Italian seasoning, along with salt and pepper. Mix thoroughly until the cheese has melted into the creamy sauce, creating a rich consistency.
  • Gently add the cooked ravioli to the sauce, employing a soft folding motion to ensure each piece is well-coated. If necessary, heat for an additional minute on low to warm everything through.
  • Serve the ravioli hot, elegantly garnished with fresh basil leaves to enhance both flavor and visual appeal.

Notes

To impress, plate the ravioli on a grand serving dish, allowing the creamy sauce to cascade over the top. For an extra touch of elegance, sprinkle additional grated Parmesan cheese over the ravioli and add a few extra basil leaves as a fragrant finish.
Keyword creamy, pasta, ravioli, spinach, tomato