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Easy Weeknight Creamy Tuscan Ravioli
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5 from 10 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!
Course Main Course
Keyword creamy, dinner, easy, kale, lunch, meatless, one pot, pasta, ravioli, tomatoes, tuscan, weeknight meals
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea


  • 2 (8 oz.) packages organic cheese ravioli  (I love using Artisola)
  • 2 cups chopped kale
  • 2 cups Herb roasted tomatoes


  • 1 Tbsp smoked paprika
  • 2 tsps dried parsley
  • 2 tsps dried basil
  • 2 tsps dried oregano
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 tsp dried rosemary


  • 2 Tbsps unsalted butter
  • 4 garlic cloves, minced
  • 1 1/4 cup organic heavy cream
  • 1/2 cup vegetable stock
  • 2 Tbsps white cooking wine
  • 1-2 Tbsps Tuscan blend
  • 1 Tbsp freshly-squeezed lemon juice
  • 1/2 cup freshly-grated parmesan cheese




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


  • In a medium skillet over medium-high heat, add 1 Tbsp 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!


  • 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.