If you’re looking for a dinner that’s equal parts indulgent, cozy, and shockingly easy to pull off, Creamy Tuscan Ravioli is your new weeknight best friend. Imagine tender ravioli swimming in a rich, garlicky cream sauce with sun-dried tomatoes, spinach, and a sprinkle of Italian magic—yes, it’s every bit as dreamy as it sounds.
This dish is perfect for those evenings when you want something that tastes like you’ve been cooking all day—but really, you threw it together in under 30 minutes. I first made this Creamy Tuscan Ravioli after a busy weekday when I had zero energy to cook and even less motivation to clean. One skillet, one bag of store-bought ravioli, and a few pantry staples later, and dinner was done—and inhaled. Since then, it’s become a regular in our house, especially when we want something warm and satisfying without the fuss.
Why You’ll Love This Creamy Tuscan Ravioli
- It’s fast – From start to finish, this dish takes about 25 minutes. Weeknight win!
- Restaurant-quality flavors – It’s creamy, garlicky, and packed with bold Tuscan ingredients like sun-dried tomatoes and parmesan.
- Minimal cleanup – One pan, one pot. That’s it.
- Works with any ravioli – Cheese, spinach, mushroom, even meat-stuffed ravioli—your call!
- Customizable – Toss in grilled chicken, sautéed mushrooms, or swap spinach for kale.
- Comfort food at its finest – Creamy pasta is the culinary equivalent of a warm hug.
- Great for guests – It looks fancy, but no one has to know it’s semi-homemade.
Ingredients for This Creamy Tuscan Ravioli
Here’s what you’ll need to make your own plate of creamy comfort. This is a forgiving, flexible recipe, so don’t worry if you need to substitute or skip a thing or two.
- Ravioli – Any store-bought fresh or frozen ravioli will do. I love using cheese-filled for extra creaminess.
- Olive oil & butter – A combo of both gives the sauce richness and depth.
- Garlic – Fresh minced garlic gives the sauce that irresistible aroma.
- Sun-dried tomatoes – These are the heart of the Tuscan flavor profile. Use the kind packed in oil for best results.
- Heavy cream – For that luscious, velvety sauce.
- Parmesan cheese – Freshly grated is best for maximum melt and flavor.
- Spinach – Baby spinach wilts perfectly into the sauce and adds a bit of greenery.
- Salt & pepper – Simple but necessary.
- Italian seasoning – A blend of oregano, basil, and thyme ties it all together.
- Crushed red pepper flakes (optional) – For a gentle kick.
(Exact measurements and full ingredient list are in the recipe card below.)
How to Make Creamy Tuscan Ravioli – Step-by-Step
This recipe is designed for real life—no fancy equipment, no advanced techniques. Just follow these simple steps:
- Cook the ravioli.
Bring a large pot of salted water to a boil. Add your ravioli and cook according to package directions. Be gentle with them—they’re delicate! Drain and set aside. - Sauté the aromatics.
In a large skillet over medium heat, warm up the olive oil and butter. Add garlic and sun-dried tomatoes. Sauté for about 1-2 minutes until fragrant. Your kitchen will smell amazing already. - Make the sauce.
Stir in the heavy cream and bring it to a gentle simmer. Lower the heat and add the parmesan, Italian seasoning, salt, and pepper. Stir until the cheese is melted and the sauce is silky smooth. - Add the spinach.
Toss in the baby spinach and stir until it wilts. This takes just a minute or two. If you’re using kale or another green, give it a few extra minutes. - Combine with ravioli.
Gently add the cooked ravioli to the sauce. Stir to coat each one in creamy goodness. If the sauce is too thick, splash in a bit of reserved pasta water or milk. - Taste and tweak.
Give it a taste! Add more salt, pepper, or a pinch of red pepper flakes if you want more heat. - Serve hot and garnish.
Plate it up and sprinkle with more parmesan, fresh herbs (if you’ve got them), or even a little lemon zest for brightness.
Helpful Tips for Creamy Tuscan Ravioli
- Make it ahead: You can prep the sauce a day in advance. Just reheat gently and add a splash of cream or broth to loosen it up before adding the ravioli.
- Storage: Leftovers will keep in an airtight container in the fridge for up to 3 days.
- Reheating: Warm it up on the stove or in the microwave with a splash of milk or cream to refresh the sauce.
- Add protein: Grilled chicken, shrimp, or crispy pancetta are all awesome add-ins if you want to bulk it up.
- Switch up the pasta: No ravioli? No problem! Use tortellini, gnocchi, or even penne.
- Make it lighter: Use half-and-half or a plant-based cream alternative for a lighter version—still rich and delicious.
FAQs About Creamy Tuscan Ravioli
Can I make Creamy Tuscan Ravioli with frozen ravioli?
Absolutely! Just cook the ravioli according to the package instructions and make sure they’re fully cooked before adding to the sauce.
What can I use instead of heavy cream?
You can swap in half-and-half or even full-fat coconut milk (for a dairy-free version). Just note the flavor and texture may change slightly.
How do I keep the ravioli from breaking apart?
Be gentle when stirring and don’t overcook them. Fresh ravioli is delicate, so treat it like the little pasta pillow it is.
Is Creamy Tuscan Ravioli good for meal prep?
Yes! It reheats beautifully and can be portioned out for lunches or quick dinners. Just store the sauce and ravioli together so it stays creamy.
Can I freeze Creamy Tuscan Ravioli?
You can, but the texture of the cream sauce may change slightly after freezing. If you do freeze it, reheat slowly and stir well to bring it back to life.
This Creamy Tuscan Ravioli is truly one of those recipes I find myself going back to over and over again. It’s just so good—and so easy to make on a night when you’re craving something rich and satisfying but don’t want to spend an hour in the kitchen. I hope it becomes a go-to for you too!
Try this Creamy Tuscan Ravioli and let me know how it turns out—it’s one of my favorites! Leave a comment or tag me if you make it; I’d love to see your delicious creations.
Creamy Tuscan Ravioli
Ingredients
- 2 8 oz packages organic cheese ravioli (Artisola recommended)
- 2 cups chopped kale
- 2 cups herb roasted tomatoes
- For the Creamy Sauce:
- 2 tbsp unsalted butter
- 4 garlic cloves minced
- 1¼ cup organic heavy cream
- ½ cup organic vegetable stock
- 2 tbsp white cooking wine
- 1 –2 tbsp Tuscan “Marry Me” Blend
- 1 tbsp freshly-squeezed lemon juice
- ½ cup freshly-grated Parmesan cheese
Instructions
- Cook the ravioli: Prepare ravioli according to package instructions. Drain and set aside.
- Sauté the garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Make the sauce base: Stir in the heavy cream, vegetable stock, white cooking wine, and Tuscan “Marry Me” Blend. Simmer for 3–4 minutes until slightly thickened.
- Add cheese and lemon: Stir in the lemon juice and Parmesan cheese until the sauce is smooth and creamy.
- Add vegetables: Toss in the kale and roasted tomatoes. Cook for a few minutes until the kale is slightly wilted.
- Combine with pasta: Add the cooked ravioli to the skillet and gently fold it into the sauce until well coated.
- Serve: Plate and serve warm. Garnish with extra Parmesan cheese if desired.
Notes
- For a vegan version, use plant-based ravioli, non-dairy cream, and vegan Parmesan.
- The “Marry Me” Blend typically includes sun-dried tomatoes, Italian herbs, garlic, and crushed red pepper. If you don’t have it, substitute with a mix of Italian seasoning, paprika, and a pinch of red chili flakes.
- You can use spinach instead of kale for a milder green.
