Easy Weeknight Creamy Tuscan Ravioli
Rating

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!
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:
- To make the roasted tomatoes, see my original recipe.
- 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!
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