Easy Weeknight Creamy Tuscan Ravioli

4.63 from 32 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

Cook Time20

Total Time30

Course: Main Course

Keyword: creamy, dinner, easy, kale, lunch, meatless, one pot, pasta, ravioli, tomatoes, tuscan, weeknight meals

Servings: 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

CREAMY SAUCE:

2 Tbsps unsalted butter
4 garlic cloves, minced
1 ¼ cup organic heavy cream
½ cup vegetable stock, organic
2 Tbsps white cooking wine
1-2 Tbsps Tuscan 'Marry Me' Blend (You can purchase my Marry Me Blend for authentic flavor or make this homemade as well---See Notes)
1 tablespoon freshly-squeezed lemon juice
½ cup freshly-grated parmesan cheese

US Customary - Metric

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 the Tuscan 'Marry Me' Blend 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.
HOMEMADE TUSCAN BLEND: 1 tablespoon smoked paprika, 2 tsps dried parsley, 2 tsps dried basil, 2 tsps dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder, ½ teaspoon dried rosemary, + 2 bay leaves.

Nutrition