Creamy Tuscan Ravioli

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 661 kcal
• Total Fat: 42 g
• Saturated Fat: 20 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.1 g
• Cholesterol: 137 mg
• Sodium: 861 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 20 g