About
Can you even believe it? A delicious, romantic-type meal, Holy Moly Ravioli, can come together in a little over a half an hour. Your special someone will be in awe! Choose your favorite raviolis and let them dance with a Tuscany-inspired creamy sun-dried tomato sauce loaded with wilted baby spinach, basil, and parmesan cheese. Holy Moly Ravioli demonstrates just how good a simple, yet shockingly decadent, meal can be! Just wow!
Ingredients
- 2 (9-10-ounce) packages ravioli, of your choice
- 2 tablespoons butter
- 1/3 cup sun-dried tomatoes in oil
- 4 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 tablespoon lemon juice
- 1/4 cup chicken stock
- 1 cup heavy cream
- 1 cup baby spinach, packed
- basil leaves, to taste, for topping
- parmesan cheese, optional, to taste, freshly grated, for topping
Directions
Step 1 -In a large pot of salted, boiling water, add the raviolis and cook until just shy of al dente, about 1 minute less than the cooking time on the package directions.
Step 2 -Drain the raviolis and set them aside.
Step 3 -Drain the sun-dried tomatoes, reserving 1 tablespoon of the oil from the jar.
Step 4 -In a large sauté pan over medium heat, add the butter and the reserved sun-dried tomato oil and cook until the butter melts.
Step 5 -Add the garlic to the butter mixture and cook, while stirring, until fragrant, about 30 seconds.
Step 6 -Add the onion powder, the Italian seasoning, the lemon juice, the chicken stock, the heavy cream, and the sun-dried tomatoes to the butter mixture and cook, while stirring, until smooth and slightly thickened, about 1-2 minutes.
Step 7 -Add the raviolis to the sauce mixture and stir to combine.
Step 8 -Cook the raviolis in the sauce mixture until the sauce has thickened significantly and the raviolis are cooked through, about 3-5 minutes.
Step 9 -Add the baby spinach on top of the ravioli mixture and cover the pan.
Step 10 -Allow the spinach to just wilt, about 1-2 minutes.
Step 11 -Stir the spinach into the ravioli mixture.
Step 12 -Serve topped with the basil and the parmesan.
