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Creamy Ravioli For The Nights You Made No Plan At All
A bag of ravioli, a handful of spinach, and 30 minutes. That's the whole thing.
Rezept
Zubereitungszeit ca. 30 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 20 Minuten
Zutaten:
- 1 pound cheese ravioli (fresh or frozen)
- 2 tablespoons butter (unsalted)
- 2 cloves garlic (minced)
- ½ cup sun-dried tomatoes (chopped)
- 2 cup baby spinach (roughly chopped)
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- salt and pepper (to taste)
- ¼ teaspoon nutmeg
- ½ cup fresh basil (chopped)
Arbeitsschritte:
- Cook the ravioli according to the package instructions. If using fresh ravioli, cook for 3-4 minutes, and if using frozen ravioli, cook for 4-6 minutes. Drain and set aside.
- While the ravioli is cooking, prepare the creamy sauce. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant.
- Add the chopped sun-dried tomatoes to the skillet and cook for 1-2 minutes, stirring occasionally.
- Add the roughly chopped baby spinach to the skillet, and cook for another 1-2 minutes, or until the spinach has wilted.
- Pour in the heavy cream and bring the mixture to a simmer. Cook for 4-5 minutes, stirring occasionally, until the cream has thickened slightly.
- Reduce the heat to low, and gradually add the grated Parmesan cheese, stirring constantly to prevent clumping. Continue to cook and stir until the cheese is completely melted and the sauce is smooth.
- Season the sauce with salt, black pepper, and nutmeg. Add the cooked ravioli to the skillet with the creamy sauce, gently stirring to coat each piece evenly.
- Garnish with fresh basil and serve immediately.
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