One Pan Tuscan Ravioli Recipes

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CREAMY TUSCAN RAVIOLI



Creamy Tuscan Ravioli image

This creamy Tuscan ravioli recipe is super simple, quick, and flavorful. Sun-dried tomatoes, spinach, garlic, and plenty of cream turn grocery store ravioli into a gourmet meal.

Provided by Natasha Bull

Categories     Main Course

Time 15m

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic (minced)
1/2 cup chicken or vegetable broth
1 cup heavy/whipping cream
1 teaspoon lemon juice
1/4 cup sun-dried tomatoes
1 pound cheese ravioli ((see recipe note))
1 cup (packed) fresh baby spinach
Fresh basil (optional) (to taste)
Salt & pepper (to taste)
Freshly grated parmesan cheese (optional) (to taste)

Steps:

  • Add the oil and butter to a skillet over medium-high heat. Once it's melted, add the garlic and cook for 30 seconds.
  • Add in the chicken broth, cream, lemon juice, and sun-dried tomatoes. Stir in the ravioli.
  • Cover the pan and reduce the heat to medium-low. Cook it for 5 minutes with the lid on.
  • Give the ravioli a stir. The sauce should be a bit thicker by now. If it's still too watery for your liking, cover the pan for another minute or so.
  • Stir in the spinach (and basil if using), cover the pan again, and let it wilt for a minute or two.
  • Season the dish with salt & pepper as needed and add parmesan cheese if using. Serve immediately.

ONE-PAN TUSCAN RAVIOLI



One-Pan Tuscan Ravioli image

Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don't have eggplant. Very flexible! -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 tablespoon olive oil
2 cups cubed eggplant (1/2 inch)
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 medium zucchini, halved lengthwise and cut into 1/2-inch slices
1 package (9 ounces) refrigerated cheese ravioli
1 can (15 ounces) cannellini beans, rinsed and drained
Shredded Parmesan cheese
Thinly sliced fresh basil

Steps:

  • In a large skillet, heat oil over medium heat; saute eggplant until lightly browned, 2-3 minutes., Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil.

Nutrition Facts : Calories 376 calories, Fat 10g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 1096mg sodium, Carbohydrate 56g carbohydrate (11g sugars, Fiber 8g fiber), Protein 16g protein.

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