If you’re craving something truly special that feels gourmet but is surprisingly easy to whip up, let me introduce you to the Sun-Dried Tomato and Spinach Cheese Ravioli with Creamy Basil Sauce Recipe. This dish is an absolute celebration on a plate, where tender cheese ravioli meet the rich tang of sun-dried tomatoes and vibrant spinach, all cloaked in a luscious, silky basil-infused cream sauce. Each bite is a perfect blend of fresh, savory, and indulgent flavors that feels like a warm hug from an Italian kitchen right at home.
Ingredients You’ll Need
This recipe uses simple yet vibrant ingredients that come together in harmony to deliver incredible flavor and beautiful color. Each element plays a crucial role, from the aromatic garlic to the fresh basil that lifts the entire dish.
- Oil from sun-dried tomatoes or olive oil: The base for our sauce, carrying that intense sun-dried tomato flavor and adding richness.
- Garlic (6 cloves, thinly sliced): Adds a fragrant depth that complements the creamy sauce perfectly.
- Dried oregano (2 teaspoons): A classic Italian herb that enhances the savory notes.
- Julienne cut sun-dried tomatoes (2/3 cup, oil packed): Packed with concentrated tang and sweetness, transforming the sauce’s character.
- Heavy cream (2/3 cup): Gives the sauce its smooth, velvety texture and balances the acidity of the tomatoes.
- Refrigerated cheese ravioli (18 oz., cooked): The star of the dish, providing cheesy pockets of comfort.
- Pasta water (1/2 cup): Essential for loosening the sauce and helping it cling beautifully to each ravioli.
- Chopped fresh spinach (3 cups): Adds a fresh, vibrant pop of green and wholesome nutrients.
- Balsamic vinegar (1–2 teaspoons): Just a splash brings subtle acidity and slight sweetness to brighten the sauce.
- Fresh basil (3 tablespoons, julienne cut): The aromatic touch that makes the sauce unforgettable.
- Shaved Parmesan cheese (1/2 cup): Adds a nutty, salty finish that melts into the sauce.
- Kosher salt and fresh cracked pepper: To taste, seasoning the sauce and pasta perfectly.
How to Make Sun-Dried Tomato and Spinach Cheese Ravioli with Creamy Basil Sauce Recipe
Step 1: Sauté the Aromatics
Start by heating the oil from the sun-dried tomatoes or olive oil in a large skillet over medium heat. Once warmed, add the thinly sliced garlic and dried oregano, cooking gently until the garlic turns fragrant and just begins to golden—this builds the flavorful base that your sauce needs.
Step 2: Build the Sun-Dried Tomato Sauce
Next, stir in the julienne sun-dried tomatoes, allowing their rich flavors to infuse the oil and aromatics. Pour in the heavy cream and stir continuously as the sauce begins to thicken slightly, melding those vibrant tomato notes with the creamy texture.
Step 3: Add Ravioli and Spinach
Time to bring in the stars of the dish: the cheese ravioli. Add the cooked ravioli straight into the skillet along with half a cup of reserved pasta water. The starch in the pasta water helps the sauce cling to the ravioli perfectly. Toss in the chopped fresh spinach too, letting it gently wilt and add brightness to the sauce.
Step 4: Brighten and Finish the Sauce
Enhance the flavors with 1 to 2 teaspoons of balsamic vinegar, which cuts through the richness with a subtle tang, then fold in the fresh julienne basil. Finish by sprinkling the shaved Parmesan cheese over the sauce, stirring gently to create a silky, cheesy coating that wraps each ravioli in indulgence. Salt and freshly cracked pepper adjust the seasoning to your liking.
How to Serve Sun-Dried Tomato and Spinach Cheese Ravioli with Creamy Basil Sauce Recipe
Garnishes
For that perfect finishing touch, sprinkle extra shaved Parmesan and torn basil leaves over the top. A drizzle of high-quality olive oil or a few crunchy pine nuts can add a textural contrast that makes the whole dish pop visually and in flavor.
Side Dishes
This ravioli shines on its own but pairs beautifully with a crisp green salad dressed in lemon vinaigrette or garlic bread crisped to golden perfection. A glass of chilled white wine or sparkling water with a slice of lemon can round off the meal elegantly.
Creative Ways to Present
Serve this Sun-Dried Tomato and Spinach Cheese Ravioli with Creamy Basil Sauce Recipe in shallow bowls with the sauce spooned generously over the top, allowing each piece to stay warm and saucy. For an eye-catching presentation, garnish with microgreens or edible flowers to elevate it for guests.
Make Ahead and Storage
Storing Leftovers
Leftover ravioli with creamy basil sauce should be stored in an airtight container in the refrigerator. The sauce may thicken, so you might want to loosen it with a splash of cream or pasta water when reheating.
Freezing
You can freeze cooked ravioli separately on a baking sheet to prevent sticking, then transfer to a freezer bag. The sauce can be frozen in a separate container. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat by warming the sauce slowly in a skillet, then adding the ravioli to coat them thoroughly. Use low heat to keep the delicate texture intact, and add a little pasta water or cream if the sauce needs to be loosened.
FAQs
Can I use dried ravioli instead of refrigerated?
Absolutely! Just be sure to cook the dried ravioli according to the package instructions to al dente before adding them to the sauce. Dried pasta may need a minute or two longer to cook.
Is it possible to make this recipe vegan?
You can swap the cheese ravioli for a vegan option and substitute the heavy cream with coconut cream or cashew cream. Parmesan can be replaced with nutritional yeast for that cheesy flavor.
Can I prepare the sauce ahead of time?
Yes, you can prepare the creamy basil sauce in advance and gently reheat it before tossing with freshly cooked ravioli. This makes weeknight cooking quicker and easier.
What kind of sun-dried tomatoes work best?
Oil-packed sun-dried tomatoes are ideal because they’re tender and flavorful, adding richer taste and texture than dry-packed ones. Be sure to chop them finely for better integration into the sauce.
Can I add other vegetables to this dish?
Certainly! Mushrooms, roasted red peppers, or even artichoke hearts would complement this recipe beautifully. Just add them sautéed or roasted before combining with the sauce for best results.
Final Thoughts
Nothing beats the comfort and brightness found in the Sun-Dried Tomato and Spinach Cheese Ravioli with Creamy Basil Sauce Recipe. Whether you’re cooking for a special someone or treating yourself after a long day, this recipe promises a delicious and satisfying experience that will quickly become a beloved favorite. Don’t hesitate—give it a try and enjoy the magic of homemade Italian-inspired cuisine!
PrintSun-Dried Tomato and Spinach Cheese Ravioli with Creamy Basil Sauce Recipe
This Sun Dried Tomato Ravioli Sauce recipe features a rich and creamy sauce made with garlic, sun-dried tomatoes, and fresh spinach, perfectly paired with tender cheese ravioli. Enhanced with balsamic vinegar and fresh basil, it’s a flavorful and easy Italian-inspired pasta dish ideal for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Sauce Ingredients
- 2 tablespoons oil from sun-dried tomatoes or olive oil
- 6 cloves garlic, thinly sliced
- 2 teaspoons dried oregano
- 2/3 cup julienne cut sun-dried tomatoes (oil packed)
- 2/3 cup heavy cream
- 1/2 cup pasta water
- 3 cups chopped fresh spinach
- 1–2 teaspoons balsamic vinegar
- 3 tablespoons fresh basil, julienne cut
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Pasta
- 18 oz. refrigerated cheese ravioli, cooked according to package directions until al dente
Garnish
- 1/2 cup shaved Parmesan cheese
Instructions
- Prepare the ravioli: Cook the refrigerated cheese ravioli according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the ravioli. Set the ravioli aside.
- Sauté the garlic and oregano: In a large skillet, heat the oil from the sun-dried tomatoes or olive oil over medium heat. Add the thinly sliced garlic and dried oregano, sautéing gently for 1-2 minutes until the garlic becomes fragrant and lightly golden, being careful not to burn it.
- Add sun-dried tomatoes: Stir in the julienne cut sun-dried tomatoes and cook for another 1-2 minutes, allowing their flavors to meld into the oil and garlic mixture.
- Incorporate heavy cream: Pour in the heavy cream and stir to combine. Let the mixture simmer gently for about 3-4 minutes to thicken slightly and develop a creamy consistency.
- Add spinach and pasta water: Stir in the chopped fresh spinach and the reserved 1/2 cup pasta water to loosen the sauce, cooking until the spinach wilts, approximately 2-3 minutes.
- Season with balsamic vinegar, salt, and pepper: Add 1 to 2 teaspoons of balsamic vinegar along with kosher salt and freshly cracked pepper to taste. Mix well to balance the acidity and seasoning of the sauce.
- Toss in cooked ravioli and basil: Gently toss the cooked ravioli into the sauce along with the fresh julienne cut basil. Cook together for another 1-2 minutes to allow the flavors to combine and the ravioli to reheat.
- Serve with Parmesan garnish: Transfer the ravioli and sauce to serving plates. Top each portion with a generous 1/2 cup of shaved Parmesan cheese and additional fresh basil if desired. Serve immediately while warm.
Notes
- Use reserved pasta water to adjust the sauce consistency without thinning the flavor.
- For a lighter version, substitute heavy cream with half-and-half or a creamy coconut milk alternative.
- Fresh basil can be substituted with dried, but fresh offers best flavor.
- Be careful not to overcook the ravioli; aim for al dente to maintain texture.
- Oil from sun-dried tomatoes adds extra depth, but olive oil works well as a substitute.
