Description
Tender cheese-and-chicken ravioli swim in a luscious, garlicky cream sauce studded with sweet sundried tomatoes and bright spinach. Ready in just 30 minutes, this one-pan meal is elegant enough for guests yet simple enough for a weeknight dinner.
Ingredients
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1 lb (450 g) refrigerated or frozen chicken ravioli
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1 tbsp olive oil
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1 small shallot, minced
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3 garlic cloves, minced
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⅓ cup oil-packed sundried tomatoes, drained & chopped
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¼ tsp red pepper flakes (optional, for a hint of heat)
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½ cup low-sodium chicken broth
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½ cup heavy cream
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½ cup freshly grated Parmesan cheese
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2 cups fresh baby spinach
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Salt & freshly ground black pepper, to taste
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2 tbsp chopped fresh basil or parsley, for garnish
Instructions
1️⃣ Cook the ravioli:
Bring a large pot of salted water to a boil. Add ravioli and cook according to package directions until just al dente. Reserve ½ cup pasta water, then drain and set aside.
2️⃣ Sauté shallot & garlic:
While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add shallot and cook 1–2 minutes until translucent. Stir in garlic and red pepper flakes; sauté 30 seconds until fragrant.
3️⃣ Build the sauce:
Add chopped sundried tomatoes and cook 1 minute. Pour in chicken broth, scraping up any browned bits from the pan. Bring to a gentle simmer.
4️⃣ Enrich with cream & cheese:
Stir in heavy cream and Parmesan. Cook 2–3 minutes, stirring, until the sauce thickens slightly. If too thick, add reserved pasta water a splash at a time to reach desired consistency.
5️⃣ Add ravioli & spinach:
Gently toss cooked ravioli into the sauce. Fold in baby spinach and cook 1–2 minutes, until wilted and ravioli are fully coated. Season with salt and pepper.
6️⃣ Finish & garnish:
Remove from heat. Spoon onto plates or into shallow bowls. Sprinkle with fresh basil (or parsley) and an extra grating of Parmesan, if desired.
Notes
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Ravioli Swap: Use cheese ravioli or tortellini if you can’t find chicken-filled.
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Dairy-Free: Substitute half-and-half for cream and use dairy-free cheese.
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Extra Protein: Add sliced grilled chicken or cooked shrimp when you toss in the spinach.
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Herb Variation: Stir in 1 tsp chopped fresh thyme or oregano with the shallots.
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Make-Ahead: Prep the shallot, garlic, and tomatoes up to 2 days ahead; store covered in the fridge.
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Gluten-Free: Use a gluten-free ravioli and ensure your broth is GF.
- Prep Time: 5 min
- Cook Time: 25 min