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Creamy Pasta Recipes – Creamy Tuscan Ravioli You’ll Love

I’ve got a thing for creamy pasta, and this Creamy Tuscan Ravioli might just be my favorite comfort dish. You know those nights when you want something rich but easy, fancy but still homey? This recipe nails it. It’s one of those easy ravioli recipes that come together without stress, just the way we like it. The sauce clings to each piece of ravioli, wrapping it in silky, cheesy goodness. I’ve tried plenty of ravioli pasta recipes, but this one feels like a warm hug after a long day. Maybe it’s the way the spinach melts into the cream or how the garlic makes the whole kitchen smell like heaven. Either way, this is the best ravioli recipe I’ve made for family dinners or even solo nights with a glass of wine. Whether you’re a fan of chicken and ravioli recipes or a simple cheesy ravioli recipe, this creamy version hits all the right notes. It’s rich, cozy, and ridiculously satisfying. And yes, it’s one of those creamy pasta recipes you’ll keep coming back to because it feels like love in a bowl.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keywords: best ravioli recipe, cheesy ravioli recipe, chicken and ravioli recipes, creamy pasta recipes, easy ravioli recipe, ravioli pasta recipe, ravioli recipes
Servings: 4 servings
Author: Linda

Ingredients

  • 1 package (9 oz) cheese ravioli, fresh or frozen
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 2 cups spinach, roughly chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • Crushed red pepper flakes, optional for heat

Instructions

  1. Cook the ravioli according to the package directions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant.
  3. Toss in the cherry tomatoes and cook until they begin to soften and burst slightly.
  4. Stir in the spinach and cook until wilted.
  5. Pour in the heavy cream and stir gently. Let it simmer for 2–3 minutes.
  6. Add Parmesan cheese and Italian seasoning. Stir until smooth and creamy.
  7. Return the cooked ravioli to the pan and coat well with the sauce.
  8. Season with salt, pepper, and crushed red pepper flakes if you like a little heat.
  9. Serve hot and sprinkle extra Parmesan on top if you’re feeling fancy.

Notes

If you prefer a lighter version, swap the heavy cream for half-and-half. Add grilled chicken or shrimp for a protein boost. For a pop of flavor, try sun-dried tomatoes instead of cherry tomatoes.