Creamy Tuscan Ravioli

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 15 minutes

Składniki

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)

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 661 kcal
• Tłuszcz Całkowity: 42 g
• Tłuszcz Nasycony: 20 g
• Tłuszcz Nienasycony: 11 g
• Tłuszcz Trans: 0.1 g
• Cholesterol: 137 mg
• Sód: 861 mg
• Węglowodany Całkowite: 54 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 7 g
• Białko: 20 g