Date Night Creamy Tuscan Ravioli
The easiest Valentine’s Day dinner ever – Creamy Tuscan Ravioli. Store-bought ravioli tossed in a garlicky sun-dried tomato cream sauce topped with baby spinach, basil, and parmesan cheese. Ready in less than 30 minutes!
It’s date night food, but it’s also easy enough for weeknights to throw together for the whole family.
Creamy Tuscan Ravioli. It’ll make you feel like you’re in some fancy-schmancy restaurant where you paid way too much money to eat at, only this time you didn’t, and the portions will actually going to fill you up! Tuscan sauce – you know the traditional (I use the term loosely) sun-dried tomato, garlic, and baby spinach cream sauce that was going around the internet paired with both shrimp and chicken?
Well, I’m making it a lot easier to get that on the table, by using store-bought ravioli. But that also means that you could totally make this meal carnivore-friendly by using a chicken or prosciutto stuffed ravioli. Take it in a pescatarian direction by using stuffed lobster ravioli (okay, that would be AMAZING.) And my personal favorite (my husband would totally disagree when he has the meat option) mushroom ravioli, or even spinach and ricotta. I can’t decide.
Let’s be honest, around mid-February there are a lot of significant others that get the itch to cook. I’m not talking about those that pitch in and do so regularly. I’m talking about the ones that want to do a little something for their sweetie. This is the sort of thing you can totally pull off with lots of success because 1.) it’s easy 2.) doesn’t have to involve meat, so you spare them from food poisoning (always a plus) 3.) your significant other will totally be impressed with this dish.
Check. Check. And check.
I’m no stranger to making things what they aren’t. Before I came up with this creamy Tuscan ravioli, I did a twist on chicken piccata with ravioli piccata. Briny and zingy lemon butter sauce tossed with capers, garlic, and fresh herbs. So many of you share your pictures on Instagram and loved how easy it was to make.
Consider this the second act.
What is creamy Tuscan ravioli?
Creamy Tuscan ravioli is what you get when you mash together Tuscan chicken with ravioli pasta. Tuscan ravioli is just ravioli (stuffed with just about anything you like) tossed in a creamy Tuscan inspired sun-dried tomato sauce. And instead of serving pasta on the side (which a lot of people do), we’re adding it directly to the sauce – so much better that way!
What do I need to make creamy Tuscan ravioli?
- minced garlic
- lemon juice
- stock (see below for sub)
- heavy cream
- baby spinach
- sun-dried tomatoes
- parmesan cheese/ basil (for topping)
What kind of ravioli works best for this recipe?
- chicken and mushroom
- sausage and kale
- spinach and mozzarella
- lobster or seafood medley
- porcini mushroom
- spinach and ricotta
- Four cheese
What if I don’t have stock on hand, can I use something else?
Sure! Since we’re using such a small quantity of stock anyway, feel free to save a bit of that salty pasta water and use that in place of the chicken/vegetable stock.
Where do I find fresh ravioli?
Fresh ravioli is easily available in the refrigerated section of your grocery store. Sometimes, they keep it near the shredded cheese and sour cream. But other times, I’ve seen it in the prepared food section as well… even though it’s not 100% prepared – a debate for another time.
How to make creamy Tuscan ravioli:
- PRO TIP: Make sure you season your pasta water liberally with salt. When the ravioli boils, it picks up all of its salty flavor, so you want to be sure the water is seasoned well. Boil the ravioli for one minute less than what the package instructions suggest. This is so we don’t overcook the ravioli when we toss it in the sauce later.
- Make the sauce: Add the butter and sun-dried tomato oil to the skillet and allow for the butter to melt. When melted, cook the minced garlic for 30 seconds before seasoning with onion powder, Italian seasoning, lemon juice, chicken stock, sun-dried tomatoes, and heavy cream. Let the sauce heat all the way through and simmer for 1-2 minutes, so it thickens just a little bit.
- Toss in the ravioli until the sauce coats the pasta nicely. Sprinkle with basil and baby spinach. Cover and allow the greens to just wilt slightly before stirring.
- Serve immediately topped with parmesan cheese and a shake of red pepper flakes!
How to serve creamy Tuscan ravioli:
I usually use mushroom ravioli (it’s my favorite) and serve it by itself for me (with protein for hubby) but you could also serve it with:
- additional roasted veggies
- garlic butter chicken
- sauteed shrimp
- homemade spatchcock chicken
- cooked lobster tails (you fancy)
- baked salmon or pan-seared salmon (minus the sauce)
- garlic butter roasted brussels sprouts
- steamed broccoli
- side salad
- cheesy pull-apart garlic bread
Semi-homemade creamy Tuscan ravioli is sure to wow your guests. Whether it’s for a simple but elegant Valentine’s day dinner, something to serve the family on a weeknight, or for company, you’re sure to leave the crowd wanting more!
And if you want someone else to make this for you, send them a link! Ain’t no shame in telling your S/O what you wish to to enjoy for date night!
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh lemon juice
- ¼ cup chicken stock (or vegetable, see notes)
- 1 cup EACH: heavy cream AND fresh baby spinach (packed)
- 2 (9-10 ounce) package of ravioli (see notes)
- ⅓ cup sun-dried tomatoes, packed in oil (reserve 1 tablespoon oil)
- Freshly grated parmesan cheese + basil, for topping
- BOIL: Bring a large pot of water to boil. Salt the water liberally, then add the ravioli and cook for 1 minute less than package directions, drain and set aside.
- SAUCE: Start on the sauce while the ravioli is boiling. Add the butter and the 1 tablespoon of sun-dried tomato oil to a large sauté pan over medium heat. Once melted, add the garlic and allow for it to cook for 30 seconds or until fragrant. Add the onion powder, Italian seasoning, lemon juice, chicken stock, heavy cream, and sun-dried tomatoes to the skillet and allow for it to become smooth and heat through; about 1-2 minutes.
- FINISH: When the ravioli is done, add it to the prepared sauce, stir to combine. The sauce should thicken significantly once the ravioli sits for a minute. Top with spinach, basil, and cover the pan and allow for it to just wilt. Once wilted, stir to combine and top with freshly grated parmesan before serving!
- if you don't have stock on hand, you could easily use pasta water to help thin the sauce!
- ravioli flavors that work well with this Tuscan cream sauce: chicken and mushroom, sausage and kale, spinach and mozzarella, lobster or seafood medley, porcini mushroom (a personal fave), spinach and ricotta, and four cheese