CREAMY SUN-DRIED TOMATO AND SPINACH RAVIOLI

Yield: 2 Servings

The rich and creamy sauce of this dish is such a delight! You will surely enjoy this Creamy Sun-dried Tomato and Spinach Ravioli! Ready in just a couple of minutes, this recipe is one to try. Enjoy!

INGREDIENTS :

• 1 8.8 ounces package of Store-Bought Ravioli (I used Trader Joe’s Roasted Cauliflower & Cheese Ravioli)

Ingredients for the Sauce:

• 1 c of fresh Baby Spinach (roughly chopped)
• 1 c of Half and Half Milk
• 2–3 tbsp of Grated Parmesan Cheese (depending on how cheesy you like it)
• 1/4 c of Pasta Water
• 2 tbsp of Sun-dried Tomatoes in oil (roughly chopped)
• 2 cloves of Garlic (minced)
• Salt and Pepper to taste
• 2 tbsp of Unsalted Butter
• 1 tsp of Dried Italian Herbs
• 1 tsp of Dijon Mustard (optional)

Optional Toppings:

• Torn fresh Basil and Parmesan Cheese

DIRECTIONS :

1. Place a pot with water on the stove and turn the heat to high. Allow the water to boil.
2. Add the ravioli into boiling water, then cook for a few minutes until al dente. Set aside about 1/4 cup of the pasta water for later use. Drain the pasta.
3. Place a large skillet on the stove and turn the heat to low-medium. Add butter and allow it to melt.
4. Add garlic, dried Italian herbs, and sun-dried tomatoes. Sauté for about 2 minutes or until aromatic.
5. Add Dijon mustard, milk, half & half, and 1/4 cup of pasta water. Sir everything until well blended. Simmer the mixture for about 5 minutes.
6. Stir in the Parmesan cheese until completely melted. Season with salt and pepper to taste.
7. Add the ravioli and spinach, then toss until well combined. Simmer the dish until the texture of the sauce becomes thick.
8. Remove from the heat.
9. Serve right away. Enjoy!

Notes:

• Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.