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Sun-Dried Tomato and Spinach Cheese Ravioli with Creamy Basil Sauce Recipe

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3.8 from 89 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://familydinnercooking.com/sun-dried-tomato-and-spinach-cheese-ravioli-with-creamy-basil-sauce-recipe/