Easy Weeknight Creamy Tuscan Ravioli
A light and delicious weeknight meal is always a necessity, and this Easy Weeknight Creamy Tuscan Ravioli is the perfect thing to satisfy those taste buds!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Keyword: creamy, dinner, easy, kale, lunch, meatless, one pot, pasta, ravioli, tomatoes, tuscan, weeknight meals
Servings: 4 servings
Calories: 811kcal
- 2 (8 oz.) packages organic cheese ravioli (I love using Artisola)
- 2 cups chopped kale
- 2 cups Herb roasted tomatoes
HOMEMADE TUSCAN BLEND:
- 1 tablespoon smoked paprika
- 2 tsps dried parsley
- 2 tsps dried basil
- 2 tsps dried oregano
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon dried rosemary
CREAMY SAUCE:
- 2 Tbsps unsalted butter
- 4 garlic cloves, minced
- 1 ¼ cup organic heavy cream
- ½ cup vegetable stock
- 2 Tbsps white cooking wine
- 1-2 Tbsps Tuscan blend
- 1 tablespoon freshly-squeezed lemon juice
- ½ cup freshly-grated parmesan cheese
TO MAKE THE CREAMY TUSCAN SAUCE:
In a medium skillet over medium-high heat, add 1 tablespoon of butter until melted.
Add the garlic cloves and sauté for 1 minute or so, until fragrant. Add in 1-2 Tbsps tuscan blend seasonings and stir until well combined.
Reduce the heat to medium-low and slowly add in the heavy cream, veggie stock, lemon juice, and white wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes. Add in the chopped kale, stirring until combined and let it simmer for 2-3 minutes, stirring frequently.
Add in the roasted herb tomatoes and continue to stir until combined. NOTE: At this point, the sauce should change in color a bit, which is great!
When the ravioli is done, drain it and add it to the sauce, stirring until sauce fully coats + sticks to pasta. Serve immediately!
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- PASTA: You can use long pastas like Pappardelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
- GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus.
- MEAT OPTION: If you'd like to switch things up and aren't restrictive to non-meat, feel free to add chicken breasts, shrimp, or lobster to this pasta for extra decadence.
- TUSCAN SEASONING (STORAGE): Any leftover tuscan blend seasoning can be stored in a ziplock bag for later use or used as garnish.
Calories: 811kcal | Carbohydrates: 65g | Protein: 26g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 171mg | Sodium: 1861mg | Potassium: 365mg | Fiber: 9g | Sugar: 9g | Vitamin A: 6265IU | Vitamin C: 37mg | Calcium: 413mg | Iron: 16mg