Rich and Flavorful Ravioli with Spinach and Sun-Dried Tomato Sauce

I can’t help but smile every time I make this ravioli dish—it takes me right back to those cozy Sunday dinners at my grandma’s house. Imagine a warm kitchen filled with the smell of garlic and simmering tomatoes, while the whole family gathers around the table, ready for that first heavenly bite. The creamy spinach inside those delicate ravioli pockets paired with a tangy, sun-dried tomato sauce is pure comfort wrapped in pasta. If you’ve ever been intimidated by fancy ravioli sauces, don’t worry—this one is easy, bold, and tastes like you spent all afternoon on it (even if you didn’t). Let me show you how to bring that same warmth and flavor to your own kitchen.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Ingredients

For the Main Dish:

• 1 (9-ounce) package refrigerated cheese ravioli
• 3 cups fresh spinach, roughly chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste

For the Sauce / Garnish:

• 1/2 cup sun-dried tomatoes packed in oil, chopped
• 1/2 cup heavy cream
• 1/4 cup chicken or vegetable broth
• 1 tsp red pepper flakes (optional)
• Fresh basil leaves, for garnish

How I Make It

Step 1:

Start by heating 2 tablespoons of olive oil in a skillet over medium heat. Toss in the minced garlic and cook for about 30 seconds until fragrant—don’t let it burn! Next, add the roughly chopped spinach and stir it until it wilts down completely, about 2 minutes. Season with a pinch of salt and pepper, then stir in the grated Parmesan cheese. This will add a creamy, cheesy warmth to the filling.

Step 2:

Meanwhile, cook the ravioli in a large pot of boiling salted water following the package instructions (usually about 4 minutes for refrigerated ravioli). Reserve 1/4 cup of pasta water before draining, just in case you need to loosen the sauce.

Step 3:

In the same skillet used for the spinach, lower the heat and add the chopped sun-dried tomatoes. Pour in heavy cream and broth, stirring well to combine. Let this simmer gently, stirring occasionally, until it thickens slightly—about 4 to 5 minutes. If the sauce feels too thick, add a splash of that reserved pasta water to get it to the perfect consistency.

Step 4:

Add the cooked ravioli right into the sauce, gently folding to coat each piece without breaking them. If you like a little heat, sprinkle in the red pepper flakes here.

Step 5:

Give everything one last taste and adjust seasoning with salt and pepper as needed. The sauce should be rich, creamy, and just tangy enough from the sun-dried tomatoes.

Step 6:

Serve immediately, garnished with fresh basil leaves and a little extra Parmesan on top. The vibrant red sauce against the pale ravioli makes it as beautiful as it is delicious!

Variations & Tips

• Swap the fresh spinach for kale or Swiss chard for a slightly different flavor and texture.
• Use roasted garlic for a sweeter, milder garlic flavor in the sauce.
• Try sun-dried tomatoes packed in water if you want a lighter oil version—just add a splash of olive oil separately.
• Add toasted pine nuts on top for a crunchy contrast.
• If you prefer a vegan option, use vegan ravioli and substitute heavy cream with coconut cream or cashew cream.

How I Like to Serve It

I love serving this ravioli with a crisp green salad and some crusty garlic bread for dipping. It’s perfect for a cozy dinner at home—especially on chilly evenings when you want all the warm, comforting flavors in one bowl. Also great for a weekend treat or casual date night!

Notes

• Leftovers keep well in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or cream to avoid drying out.
• You can substitute chicken or vegetable broth with white wine for a more complex sauce.

Closing: This ravioli with spinach and sun-dried tomato sauce never fails to impress—it’s a simple way to turn everyday dinner into something special and satisfying every single time.