Instructions
Step 1: Bring a large pot of salted water to a boil and cook the ravioli according to package instructions. Drain carefully and set aside.
Step 2: Heat olive oil in a large skillet over medium heat.
Step 3: Add the minced garlic and sauté for about 1 minute until fragrant.
Step 4: Pour in the chicken broth and heavy cream, stirring well to combine.
Step 5: Add the Parmesan cheese, Italian seasoning, paprika, salt, and black pepper.
Step 6: Stir until the sauce becomes smooth and creamy.
Step 7: Add the spinach, sun-dried tomatoes, and cherry tomatoes to the skillet.
Step 8: Cook for 2 to 3 minutes until the spinach wilts slightly.
Step 9: Gently fold the cooked ravioli into the sauce until evenly coated.
Step 10: Simmer for another 1 to 2 minutes until heated through.
Step 11: Garnish with chopped fresh parsley before serving.
Storage and Reheating Tips
Store leftover Creamy Tuscan Ravioli in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of cream or broth to refresh the sauce.
Avoid overcooking the ravioli while reheating to prevent them from breaking apart.
Freezing is not recommended because cream-based sauces may separate after thawing.
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