Ravioli with Sun Dried Tomatoes (Print Version)
# Ingredients:
→ Pantry Items
01 -
2 tablespoons oil from sun-dried tomatoes or olive oil
02 -
2 teaspoons dried oregano
03 -
1-2 teaspoons balsamic vinegar
04 -
Kosher salt
05 -
Fresh cracked pepper
→ Fresh Produce
06 -
6 cloves garlic, thinly sliced
07 -
3 cups chopped fresh spinach
08 -
3 tablespoons fresh basil, julienne cut
→ Dairy & Refrigerated
09 -
18 oz. refrigerated cheese ravioli
10 -
2/3 cup heavy cream
11 -
1/2 cup shaved Parmesan cheese
→ Specialty Items
12 -
2/3 cup julienne cut sun-dried tomatoes (oil packed)
13 -
1/2 cup pasta water (reserved from cooking ravioli)
# Instructions:
01 -
Heat oil in a large saute pan over medium-low heat. Add garlic, oregano, and sun dried tomatoes along with a couple pinches of salt and pepper and cook for about a minute, stirring frequently.
02 -
Remove pan from heat and stir in heavy cream. Return to heat and cook for about a minute.
03 -
Add spinach and 1/4 cup of pasta water and cook over medium low heat until the spinach wilts.
04 -
Add cooked ravioli and toss to coat evenly. Stir in balsamic vinegar. Add more pasta water if needed so the sauce can coat the ravioli completely.
05 -
Season to taste with salt and pepper.
06 -
Garnish with fresh basil and shaved Parmesan cheese before serving.
# Notes:
01 -
Cook the ravioli according to package directions until al dente before adding to the sauce.
02 -
Reserve some pasta water before draining the ravioli to help create a silky sauce.