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4.64 from 30 votes

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
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Keyword: creamy, dinner, easy, kale, lunch, meatless, one pot, pasta, ravioli, tomatoes, tuscan, weeknight meals
Servings: 4 servings
Calories: 811kcal
Author: Shanika

Ingredients

  • 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

Instructions

HERB ROASTED TOMATOES:

COOK THE PASTA:

  • Cook pasta according to packaging. NOTE: ravioli doesn’t take a long time to cook, usually 4-5 minutes, depending on brand.

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!
  • Bon Appetit!

Notes

  • 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. 

Nutrition

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