Ingredients
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1 cup heavy cream
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½ cup chicken broth
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning
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½ cup Parmesan cheese, grated
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1 cup spinach, chopped
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½ cup sun-dried tomatoes, drained
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20 oz refrigerated ravioli
Instructions
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In a saucepan over medium-high heat, whisk together heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese.
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Once the sauce starts to thicken, stir in spinach and sun-dried tomatoes. Simmer until spinach wilts (2–3 minutes).
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Meanwhile, cook ravioli according to package instructions. Drain well.
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Serve ravioli topped with the Tuscan garlic sauce. Garnish with more Parmesan or herbs if desired.
Notes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Storage: Refrigerate up to 3 days. Reheat gently on the stove with added liquid if needed.