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- 12 oz fresh or frozen ravioli (cheese or spinach-filled) - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 (14 oz) can crushed tomatoes - 1 cup heavy cream - 2 cups fresh spinach, chopped - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 1/4 cup grated Parmesan cheese - Fresh basil leaves for garnish You can choose between cheese-filled or spinach-filled ravioli. Each option offers a unique flavor. Cheese ravioli gives a rich, creamy base. Spinach-filled ravioli adds a fresh, green taste. You can even mix both for a colorful plate! For a dairy-free option, swap heavy cream with coconut cream. Use a dairy-free cheese instead of Parmesan. If you need gluten-free, look for gluten-free ravioli brands. Many stores offer tasty alternatives that work well in this dish. {{ingredient_image_1}} Start by boiling a large pot of salted water. Once it bubbles, add the ravioli. If you use fresh ravioli, cook it for about 3 to 5 minutes. For frozen ravioli, let it cook for 5 to 7 minutes. When they are tender, drain the ravioli and set it aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about one minute. The garlic should smell nice but not brown. Next, stir in one can of crushed tomatoes and one cup of heavy cream. Add one teaspoon of dried basil and one teaspoon of dried oregano. Don't forget to season with salt and pepper. Let the sauce simmer for 5 to 7 minutes. Stir it occasionally until it thickens a bit. Add 2 cups of chopped spinach to the sauce. Stir for about 2 to 3 minutes until the spinach wilts. Now it’s time to combine! Gently fold the cooked ravioli into the creamy tomato sauce. Cook for another 2 minutes to heat everything through. If the sauce is too thick, add a splash of reserved pasta water. Remove from heat and stir in 1/4 cup of grated Parmesan cheese until it melts. Serve the ravioli in bowls, topped with fresh basil leaves and more Parmesan if you want. Enjoy your creamy tomato spinach ravioli! You can cook ravioli in boiling water. Use a large pot with salted water. Fresh ravioli cooks in 3-5 minutes. Frozen ravioli takes 5-7 minutes. Keep an eye on them so they don’t burst. Drain carefully and set them aside. Start by heating olive oil in a skillet. Add minced garlic and cook for about one minute. Then, stir in crushed tomatoes and heavy cream. The key is to let the sauce simmer gently. This helps it thicken and blend the flavors. Add dried herbs like basil and oregano for extra taste. Salt and pepper balance the sauce. Keep stirring to prevent sticking. When serving, fresh basil leaves make a great garnish. They add color and a fresh taste. A sprinkle of grated Parmesan cheese on top looks nice too. You can place the ravioli in bowls for a lovely presentation. Consider adding a drizzle of olive oil for shine. This simple step makes your dish look gourmet! Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality tomatoes will enhance the flavor of your sauce, making it richer and more vibrant. Perfectly Cooked Ravioli: Avoid overcooking the ravioli by setting a timer according to package instructions, ensuring they remain tender and not mushy. Adjust Sauce Thickness: If your sauce is too thick, add a splash of reserved pasta water gradually until you reach your desired consistency. Garnish for Flavor: Fresh basil not only adds a pop of color but also brings a fresh aroma and flavor that elevates the dish. {{image_2}} You can make this dish heartier by adding protein. Chicken or shrimp works well. For chicken, cook diced pieces in the skillet before adding garlic. Cook until golden brown. For shrimp, add them after the garlic. Sauté until they turn pink. This adds flavor and texture. Adding extra veggies boosts nutrition and taste. Mushrooms bring a rich, earthy flavor. Sauté sliced mushrooms with the garlic. Bell peppers add sweetness and crunch. Dice them and cook until soft. You can mix and match these veggies to suit your taste. If you like heat, try adding red pepper flakes. Start with a pinch while cooking the garlic. Taste and adjust as you go. This adds a nice kick to the creamy sauce. It pairs well with the sweetness of tomatoes and cream. You can store leftover creamy tomato spinach ravioli in the fridge. Place it in an airtight container. It stays fresh for about 3 days. Make sure the dish cools before sealing it. This helps keep the flavors intact. To freeze, use a freezer-safe container. You can also use a resealable bag. Make sure to remove as much air as possible. Ravioli can last for up to 2 months in the freezer. When ready to eat, thaw it overnight in the fridge. To reheat, use the stove or microwave. If using the stove, heat on low in a skillet. Add a splash of water or cream to keep it creamy. Stir often until heated through. In the microwave, cover the dish to avoid drying out. Heat for 1-2 minutes, then stir and check the temperature. Enjoy your delicious leftovers! Cooking ravioli usually takes about 3-7 minutes. Fresh ravioli cooks in 3-5 minutes. Frozen ravioli takes 5-7 minutes. Always check the package for specific times. This helps ensure your ravioli is tender and delicious. Yes, you can use frozen ravioli! They work well in this recipe. Just remember to adjust the cooking time to 5-7 minutes. Frozen ravioli taste great in the creamy sauce. You may not notice a difference in flavor. You can serve a fresh salad alongside your ravioli. A simple green salad pairs nicely. Garlic bread is another great choice. If you like, add some sautéed vegetables for extra flavor. Enjoy your meal with a glass of wine for a perfect touch! This blog post shared key steps to cook delicious creamy tomato spinach ravioli. We covered main ingredients, variations, and how to cater to dietary needs. I offered tips for cooking and serving the dish perfectly. Lastly, we shared storage and reheating advice to enjoy leftovers. Ravioli is versatile and fun. You can create it your way. Dive into this dish, and impress everyone with your cooking skills!

Creamy Tomato Spinach Ravioli

A delicious and creamy pasta dish featuring ravioli, fresh spinach, and a rich tomato sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 oz fresh or frozen ravioli (cheese or spinach-filled)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 14 oz can crushed tomatoes
  • 1 cup heavy cream
  • 2 cups fresh spinach, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 4 cup grated Parmesan cheese
  • for garnish fresh basil leaves

Instructions
 

  • Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions until tender; usually, 3-5 minutes for fresh ravioli and 5-7 minutes for frozen. Drain and set aside.
  • Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  • Add Tomatoes and Cream: Stir in the crushed tomatoes, heavy cream, dried basil, dried oregano, salt, and pepper. Bring the sauce to a gentle simmer, allowing it to cook for about 5-7 minutes, stirring occasionally until it thickens slightly.
  • Incorporate Spinach: Add the chopped spinach to the sauce and allow it to wilt, stirring for about 2-3 minutes.
  • Combine Ravioli and Sauce: Gently fold the cooked ravioli into the creamy tomato sauce until fully coated. Cook for an additional 2 minutes to heat through, adding a splash of reserved pasta water if the sauce is too thick.
  • Serve: Remove from heat and stir in the grated Parmesan cheese until melted and well combined.
  • Garnish and Present: Serve the ravioli in bowls, garnished with fresh basil leaves and an extra sprinkle of Parmesan if desired.

Notes

Add more cheese for extra flavor.
Keyword creamy, pasta, ravioli, spinach, tomato