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Creamy Tuscan-Inspired Ravioli in a shallow bowl tossed with spinach, sun-dried tomatoes, and fresh basil.

Creamy Tuscan-Inspired Ravioli

A fast, 25-minute Mediterranean-inspired weeknight dinner featuring tender ravioli tossed in a glossy garlic, spinach, and sun-dried tomato sauce made velvety with Greek yogurt and starchy pasta water.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Pasta:
  • - 1 lb 450g refrigerated ravioli (spinach-ricotta or mushroom filling)
  • - 1 tsp sea salt for boiling water
For the Mediterranean Tuscan Sauce:
  • - 1 tbsp extra virgin olive oil
  • - 1 tbsp reserved oil from sun-dried tomato jar
  • - 4 cloves garlic minced
  • - 1/2 cup oil-packed sun-dried tomatoes drained and coarsely chopped
  • - 4 cups fresh baby spinach packed
  • - 1/2 cup low-fat Greek yogurt at room temperature
  • - 1/4 cup reserved starchy pasta water warm
  • - 1/2 cup freshly grated Parmesan cheese
  • - 1/2 tsp sea salt or to taste
  • - 1/2 tsp freshly cracked black pepper
For the Garnish:
  • - 1/4 cup fresh basil leaves torn
  • - 1 tbsp freshly cracked black pepper

Method
 

Cook the Pasta:
  1. Bring a large pot of water with 1 tsp salt to a boil. Add the refrigerated ravioli and cook for 1 minute less than package directions (about 2 to 3 minutes) until they float. Reserve 1/2 cup of starchy pasta water, then drain the ravioli gently.
Sauté Aromatics & Sun-Dried Tomatoes:
  1. In a large skillet over low-medium heat, combine extra virgin olive oil and the reserved sun-dried tomato oil. Add minced garlic and chopped sun-dried tomatoes. Cook for 1 to 2 minutes until the garlic is fragrant and soft without letting it brown.
Wilt Spinach & Build Emulsion:
  1. Add the fresh baby spinach to the skillet. Toss gently for 1 to 2 minutes until it begins to wilt. Remove the skillet from high heat. In a small bowl, whisk together the Greek yogurt, grated Parmesan cheese, and 1/4 cup warm pasta water until smooth. Pour into the warm skillet and stir to form a glossy ivory sauce. Season with salt and cracked black pepper.
Combine & Serve:
  1. Gently slide the cooked ravioli into the sauce. Fold carefully using a rubber spatula to coat each ravioli without breaking the seals. Warm over low heat for 1 minute. Divide among bowls, garnish with fresh basil and cracked black pepper, and serve immediately.

Notes

- Curdling Prevention: Ensure the Greek yogurt is at room temperature and remove the pan from direct high heat before stirring in the yogurt mixture.
- Protein Boost: Top with grilled chicken, pan-seared shrimp, or crispy roasted chickpeas.