Creamy Tuscan Ravioli​

Ingredients​

• 1 (10 ounce) package refrigerated cheese ravioli cooked according to package directions and drained
• 1 tablespoon olive oil
• 1 tablespoon minced fresh garlic
• 1 cup chicken broth low sodium
• 1 cup heavy cream
• ¾ cup sun-dried tomatoes in oil drained well and thinly sliced
• ¾ cup grated Parmesan cheese 2 ¼ ounces
• ¼ teaspoon Italian seasoning
• 3 cups tightly packed fresh spinach
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste

Instructions​

• Begin heating water to boiling in a large pot for the ravioli and cook according to package directions.
• While the water is heating for the ravioli, make the sauce. Heat olive oil in a large skillet or sauté pan over medium high heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
• Add broth, heavy cream, sun-dried tomatoes, Parmesan cheese, and Italian seasoning. Stir well until smooth and combined. Bring to a simmer and reduce heat as necessary to maintain a gentle simmer. Simmer for 3 minutes, stirring frequently.
• Add spinach and stir until spinach is wilted and the sauce is slightly thickened (about 1 to 2 minutes). Season with salt and pepper.
• Add the cooked ravioli and gently stir to coat with the cream sauce.

Notes​

• Storage: Once cooled, store in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheating: Reheat gently on the stovetop or in the microwave.
• Servings: This recipe serves 4 smaller or 2 generous servings.