Creamy Tuscan Ravioli

This creamy Tuscan ravioli recipe is super simple, quick, and flavorful. Sun-dried tomatoes, spinach, garlic, and plenty of cream turn grocery store ravioli into a gourmet meal!

Ingredients · Servings 4

1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic (minced)
1/2 cup chicken or vegetable broth
1 cup heavy/whipping cream
1 teaspoon lemon juice
1/4 cup sun-dried tomatoes
1 pound refrigerated cheese ravioli
1 cup (packed) fresh baby spinach
Fresh basil (optional) (to taste)
Salt & pepper (to taste)
Freshly grated parmesan cheese (optional) (to taste)

Method · 15 min

Add the oil and butter to a skillet over medium-high heat. Once it's melted, add the garlic and cook for 30 seconds.
Add in the chicken broth, cream, lemon juice, sun-dried tomatoes, and ravioli. Give it a good stir.
Once it starts to bubble, cover the pan and reduce the heat to medium-low. Cook it for 5 minutes with the lid on.
Give the ravioli a stir. The sauce should be a bit thicker by now. If it's still too watery for your liking, cover the pan for another minute or so.
Stir in the spinach (and basil if using), cover the pan again, and let it wilt for a minute or two.
Season the dish with salt & pepper as needed and add parmesan cheese if using. Serve immediately.

You may also like this Tuscan Sausage Pasta or Creamy Tuscan Orzo next.

Why you’ll love it

The Tuscan-inspired flavor combination of sun-dried tomatoes and spinach in a creamy sauce is one of my favorites. It’s an irresistible Italian American innovation! The ravioli cook right in the sauce here, making this quick weeknight dinner as convenient as it is tasty.

Store-bought cheese ravioli is dressed up in this Tuscan pasta recipe. Each bite of the pasta and its soft, rich, and cheesy filling along with the creamy Tuscan sauce just tastes really special. It’s an easy one pan meal, fantastic for company, and no one will miss the meat!

What you’ll need

Ravioli – my go-to is Rana 4-cheese refrigerated ravioli. It’s very high quality! The combo of ricotta, romano, mozzarella, and gorgonzola is so good.
Spinach – for a pop of freshness.

Helpful tips

I do not recommend making this recipe with fresh homemade ravioli because it’ll probably fall apart if you try the one-pan method.
If you choose to use a meat-filled ravioli that requires a longer cooking time, you may want to cook it for a few minutes ahead of time (boil it as per package directions) to ensure it’s cooked to a safe temperature.

How to make creamy Tuscan ravioli

Add the oil and butter to a skillet. Once melted, add in the garlic and cook until fragrant. Stir in the broth, cream, lemon juice, tomatoes, and ravioli. Let it gently bubble, cover, and simmer until the ravioli is nearly done.

Once the sauce has thickened up to your liking, stir in the spinach (and optional basil). Cover again, and let the spinach wilt. Season with salt & pepper, and top with parmesan if using.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

This butter dish is the best because it has handy measurement markings right on it.
If you’re topping this Tuscan pasta with parmesan, use a Microplane to grate it.
This garlic press makes it a breeze to mince garlic, and I like these angled measuring cups.

Substitutions and variations

Some fresh garden basil is a fabulous addition to this pasta! I highly recommend it.
If you want to replace the cream with half-and-half or milk, do so at your own risk. The lemon juice may curdle the sauce, and it won’t taste as intended either.
I haven’t tested it, but I don’t see why using refrigerated tortellini wouldn’t work.

What to serve with Tuscan ravioli

I love a dusting of freshly grated parmesan on top.
This recipe is great as a meatless main course served with a salad or Cheesy Garlic Bread, but it would also work as a side dish! Pair it with my Baked Pork Chops or Chicken Milanese.
My favorite salad with this pasta is my Simple Parmesan Arugula Salad. It’s also great with this Creamy Pesto Dressing or addictive Homemade Italian Dressing.

Leftovers and storage

This dish isn’t as good reheated, so I suggest eating it right after cooking, but leftovers will keep for 3-4 days in the fridge.
Reheat slowly over a low heat until warmed through.
I don’t recommend freezing this pasta.