Tuscan Ravioli features a rich, creamy sauce that seamlessly blends the sharpness of Parmesan with the mildness of Mozzarella. Enhanced by aromatic garlic and tangy sun-dried tomatoes, along with sweet sautéed onions and fresh spinach, this dish captures the essence of Tuscan cuisine in a comforting yet sophisticated way.
Table of Contents
- Why I love this recipe
- Expert tips
- FAQ’s
- Process Shots for Ravioli in Garlic Butter Sauce
- You may also enjoy
Why I love this recipe
I love this dish because I can whip it up in just about 15 minutes. It’s perfect for those busy days when I want something quick yet satisfying.
Expert tips
You can use sun-dried tomatoes, roasted red peppers, or chopped grape tomatoes.
Any flavor of ravioli should work in this recipe.
Store leftovers in an airtight container in the fridge for 4-5 days.
FAQ’s
Tuscan pasta is a delightful dish that features pasta tossed in a creamy sauce made with heavy cream. You’ll often find tasty ingredients like garlic, sun-dried tomatoes, and Parmesan cheese mingling together for a delicious flavor. It’s common to add in some fresh spinach, onions, and a sprinkle of Italian seasoning, making each bite a comforting treat!
Process Shots for Ravioli in Garlic Butter Sauce
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Tuscan Ravioli
Ingredients
- 20 ounces ravioli (any flavor)
- 2 Tablespoons butter
- 2 Tablespoons jarred minced garlic
- 1 small yellow onion
- ½ cup sun-dried tomatoes, drained (or drained jarred roasted red peppers, or halved grape tomatoes)
- 1 cup heavy cream
- Salt and pepper (to taste)
- 5 ounces baby spinach leaves
- ½ cup shredded Parmesan cheese
- ½ cup mozzarella cheese
- 2 teaspoons Italian seasoning
- 1 Tablespoon fresh chopped parsley
Instructions
- On a cutting board, dice the onion and slice the sun-dried tomatoes.
- Bring a large saucepan, or Dutch oven, of water to a boil and cook the ravioli per package instructions.
- While the pasta is cooking, heat a large pan or Dutch oven over medium heat and melt the butter.
- Add in the minced garlic, onions, and sun-dried tomatoes and fry for 2 minutes.
- Reduce the heat to medium-low and add the heavy cream. bring it to a gentle simmer, stirring occasionally.
- Add salt and pepper to taste.
- Stir in the spinach leaves, Parmesan cheese, and mozzarella cheese. Allow the sauce to simmer for about a minute until the cheese melts.
- Sprinkle the herbs and parsley over the mix and stir to combine.
- Drain the pasta using a colander.
- Stir in the ravioli, Italian herbs, and parsley.
Notes
- You can use sun-dried tomatoes, roasted red peppers, or chopped grape tomatoes.
- Any flavor of ravioli should work in this recipe.
- Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Hi, and welcome. I’m Zona, and I love creating recipes for easy dinners or desserts.
Zona House
Wednesday 26th of November 2025
My hub and I both love this ravioli!!!