Ingredients
1 cup heavy cream
½ cup chicken broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ cup Parmesan cheese, grated
1 cup spinach, chopped
½ cup sun-dried tomatoes, drained
20 oz refrigerated ravioli
Instructions
In a saucepan over medium-high heat, whisk together heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese.
Once the sauce starts to thicken, stir in spinach and sun-dried tomatoes. Simmer until spinach wilts (2–3 minutes).
Meanwhile, cook ravioli according to package instructions. Drain well.
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.