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14 minutes
4 peopleAbout this dish
Ricotta and spinach ravioli in a sauce of sour cream, sun-dried tomatoes, garlic and fresh spinach, finished with parmesan. Tuscan-style is more an American restaurant label for cream, sun-dried tomatoes and spinach than a traditional Tuscan dish. The ravioli are ready-made, so the sauce is the only real cooking.
Ingredients
Preparation
Drain and thinly slice the sun-dried tomatoes.
In a pot of boiling salted water, cook the ravioli according to the package instructions. Drain at the end of cooking.
Meanwhile, heat a drizzle of olive oil in a pan over medium heat. Add the grated garlic and cook for 30 seconds, stirring.
Add the sun-dried tomatoes and sour cream, then mix well.
Add the spinach and a splash of water. Continue cooking for 2 minutes, stirring.
Add the ravioli and grated parmesan. Season with pepper, then gently mix for 1 to 2 more minutes.
Serve the Tuscan-style ravioli on a plate. Add a little grated parmesan if you have any left. It's ready!
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