Holy Moly Ravioli

Time :35

Yield :2 servings

Recipe Background

Can you even believe it? A delicious, romantic-type meal, Holy Moly Ravioli, can come together in a little over a half an hour. Your special someone will be in awe! Choose your favorite raviolis and let them dance with a Tuscany-inspired creamy sun-dried tomato sauce loaded with wilted baby spinach, basil, and parmesan cheese. Holy Moly Ravioli demonstrates just how good a simple, yet shockingly decadent, meal can be! Just wow!

Ingredients

2 (9-10-ounce) packages ravioli of your choice
2 tablespoons butter
1/3 cup sun-dried tomatoes in oil
4 cloves garlic minced
1/2 teaspoon onion powder
1 teaspoon Italian seasoning
1 tablespoon lemon juice
1/4 cup chicken stock
1 cup heavy cream
1 cup baby spinach packed
basil leaves to taste, for topping
parmesan cheese optional, to taste, freshly grated, for topping

Directions

In a large pot of salted, boiling water, add the raviolis and cook until just shy of al dente, about 1 minute less than the cooking time on the package directions.
Drain the raviolis and set them aside.
Drain the sun-dried tomatoes, reserving 1 tablespoon of the oil from the jar.
In a large sauté pan over medium heat, add the butter and the reserved sun-dried tomato oil and cook until the butter melts.
Add the garlic to the butter mixture and cook, while stirring, until fragrant, about 30 seconds.
Add the onion powder, the Italian seasoning, the lemon juice, the chicken stock, the heavy cream, and the sun-dried tomatoes to the butter mixture and cook, while stirring, until smooth and slightly thickened, about 1-2 minutes.
Add the raviolis to the sauce mixture and stir to combine.
Cook the raviolis in the sauce mixture until the sauce has thickened significantly and the raviolis are cooked through, about 3-5 minutes.
Add the baby spinach on top of the ravioli mixture and cover the pan.
Allow the spinach to just wilt, about 1-2 minutes.
Stir the spinach into the ravioli mixture.
Serve topped with the basil and the parmesan.