Rich and Flavorful Ravioli with Spinach and Sun-dried Tomato

• servings: 4 servings
• total time: 55 minutes

Ingredients

2 tablespoons butter

4 cloves garlic, minced

½ teaspoon onion powder

1 teaspoon Italian seasoning

1 tablespoon fresh lemon juice

¼ cup chicken stock (or vegetable stock as a substitute)

1 cup heavy cream

1 cup fresh baby spinach (packed)

2 (9-10 ounce) packages of ravioli

⅓ cup sun-dried tomatoes, packed in oil (reserve 1 tablespoon oil)

Freshly grated Parmesan cheese and fresh basil, for topping

Directions

Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions. Drain and set aside.

In a large skillet over medium heat, melt the butter and reserved tablespoon of sun-dried tomato oil. Add the minced garlic and cook for 1 minute until fragrant.

Sprinkle in the onion powder and Italian seasoning, stirring for another 30 seconds.

Pour in the chicken (or vegetable) stock and bring to a gentle simmer.

Stir in the heavy cream and lemon juice, cooking for 2-3 minutes until slightly thickened.

Add the fresh spinach and sun-dried tomatoes. Cook for 1-2 minutes until the spinach wilts.

Gently fold in the cooked ravioli, coating them evenly with the creamy sauce.

Serve immediately, topped with freshly grated Parmesan cheese and fresh basil.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 460 kcal | Servings: 4 servings