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.
Video
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 House, and I have a passion for creating delicious recipes that make dinner time and dessert moments both easy and enjoyable. I believe that cooking shouldn’t feel like a chore but rather an exciting opportunity to explore flavors and try new combinations.
Whether you’re a busy professional looking to whip up something quick after a long day or you’re planning a cozy family gathering, I’ve got a variety of recipes that cater to all skill levels and tastes. From hearty one-pan meals that save time on cleanup to indulgent desserts that bring a touch of sweetness to any occasion, I’m here to inspire your culinary adventures.
So grab your apron, and let’s make some magic in the kitchen together!
Zona House
Wednesday 26th of November 2025
My hub and I both love this ravioli!!!