Ingredients:

  • 20 oz refrigerated cheese ravioli
  • 1 tbsp sea salt
  • 1/2 cup sun-dried tomatoes in oil, drained (reserve 2 tbsp oil)
  • 1 cup fresh cherry tomatoes, halved
  • 3 cloves garlic, thinly sliced
  • 2 cups fresh baby spinach
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Bring a large pot of water to a boil and add sea salt. Add the 20 oz refrigerated cheese ravioli and cook for 3-4 minutes until they just begin to float.
  2. While the pasta cooks, heat the 2 tablespoons of reserved sun-dried tomato oil in a large deep-set skillet over medium heat. Add the sliced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
  3. Add the halved cherry tomatoes and sun-dried tomatoes to the skillet. Cook for 3-4 minutes until they begin to soften and release their juices.
  4. Pour in the chicken broth and half-and-half. Bring to a gentle simmer, then stir in the Parmesan cheese and black pepper until the sauce is smooth.
  5. Using a slotted spoon, move the ravioli from the boiling water directly into the skillet. Add the fresh baby spinach to the sauce, stirring until just wilted.
  6. Toss gently for 1 minute until the sauce thickens and coats the pasta. Garnish with fresh basil before serving.