Tuscan Cream Ravioli

Instructions

1. 1

   Cook the ravioli: Bring a large pot of salted water to a boil. Add ravioli and cook according to package directions. Time the pasta so it finishes just as the sauce is ready.

2. 2

   Start the sauce: While the ravioli cooks, heat a large saucepan over medium heat. Add the sun-dried tomato bruschetta and cook for 1 minute to warm through. Stir in the minced garlic and cook for another 1–2 minutes, stirring frequently, until fragrant.

3. 3

   Build the cream sauce: Add the chicken stock and cream. Stir to combine and let simmer for about 1 minute. Stir in the Parmesan cheese and cook for 2–3 minutes, until melted and the sauce is smooth and slightly thickened. Taste and season with salt, pepper, and red pepper flakes as desired.

4. 4

   Add the spinach: Reduce heat to low. Add the spinach, cover, and let wilt for about 2 minutes. Stir to incorporate.

5. 5

   Finish the dish: Gently drain the ravioli and add directly to the sauce. Toss carefully to coat. If needed, add a splash of reserved pasta water to loosen the sauce.

6. 6

   Serve: Garnish with torn fresh basil and additional grated Parmesan before serving.