Best Creamy Tuscan Ravioli

Pasta night is always a winner at our house, but sometimes I want something that feels a little more special than regular spaghetti. That’s when I turn to ravioli. The kids think it’s fancy, and honestly, it makes me feel like I’m serving something from a nice Italian restaurant.

The thing about store-bought ravioli is that it’s already pretty good on its own. But when you add a creamy sauce with spinach, sun-dried tomatoes, and garlic? Now you’re talking. This Tuscan-style sauce makes any weeknight feel like date night, even if you’re eating it with two hungry kids asking for seconds.

I love this recipe because it comes together in about 20 minutes, but it tastes like you spent way longer in the kitchen. Plus, you only need one pan for the sauce, so cleanup is pretty easy too.

What Kind of Ravioli Should I Use?

For this creamy Tuscan dish, cheese ravioli is your best bet since it pairs beautifully with the rich sauce without competing for attention. You can use fresh ravioli from the refrigerated section or frozen ravioli – both work great, though fresh will cook a bit faster. If you’re feeling adventurous, spinach and ricotta ravioli or even mushroom-filled varieties would also taste amazing in this sauce. Just make sure to cook your ravioli according to the package directions before adding it to the creamy mixture, and don’t worry if it’s slightly undercooked since it’ll finish cooking in the sauce.

Options for Substitutions

This creamy pasta dish is pretty forgiving when it comes to swaps and substitutions:

• Cheese ravioli: Any filled ravioli works great here – try spinach and ricotta, mushroom, or even meat-filled varieties. Fresh ravioli from the deli section works just as well as frozen, just adjust cooking time accordingly.
• Kale: Not a fan of kale? Swap it for fresh spinach (add it at the very end since it wilts quickly), arugula, or even chopped sun-dried tomatoes for extra flavor.
• Heavy cream: For a lighter version, use half-and-half or whole milk, but add an extra tablespoon of flour mixed with butter to help thicken the sauce. You can also try cashew cream for a dairy-free option.
• White cooking wine: Skip the wine if you don’t have it – just add an extra splash of vegetable stock and a squeeze of lemon juice to brighten the sauce.
• Tuscan seasoning blend: Make your own by mixing dried basil, oregano, thyme, and a pinch of red pepper flakes. Start with 1 tablespoon and taste as you go.
• Vegetable stock: Chicken stock works just fine here, or even pasta cooking water if you’re in a pinch – it adds nice starch to help thicken the sauce.

Watch Out for These Mistakes While Cooking

The biggest mistake when making creamy Tuscan ravioli is overcooking the pasta, which turns tender ravioli into mushy pockets that fall apart in your sauce – always cook them just until they float to the surface, then immediately remove them with a slotted spoon.

Another common error is adding the cream too quickly or over high heat, which can cause it to curdle and separate instead of creating that smooth, silky sauce you’re after – keep your heat at medium-low and pour the cream in slowly while stirring constantly.

Don’t add the kale too early in the process either, as it only needs about 2-3 minutes to wilt perfectly, and adding the parmesan off the heat prevents it from clumping up and ensures it melts smoothly into the sauce.

Finally, save some pasta water before draining – a splash of that starchy liquid can help bring your sauce together if it seems too thick or separated.

What to Serve With Creamy Tuscan Ravioli?

This rich and creamy ravioli is perfect with some crusty garlic bread or focaccia to soak up all that delicious sauce. A simple arugula salad with lemon vinaigrette makes a great side since the peppery greens balance out the creaminess beautifully. You could also serve it alongside some roasted vegetables like zucchini or bell peppers to add more color and nutrition to your plate. For wine lovers, a glass of Pinot Grigio or Chardonnay pairs wonderfully with the creamy, herb-filled flavors.

Storage Instructions

Store: Keep your leftover Tuscan ravioli in the fridge for up to 3 days in an airtight container. The cream sauce might thicken up a bit as it sits, but that’s totally normal. I actually think it tastes even better the next day when all those flavors have had time to meld together!

Freeze: This dish doesn’t freeze as well as other pasta recipes since cream sauces can separate when thawed. If you do want to freeze it, portion it into freezer-safe containers and use within 1 month. Just know the texture might be a little different after thawing.

Reheat: Warm it up gently on the stovetop over low heat, stirring frequently and adding a splash of cream or milk if the sauce looks too thick. You can also microwave it on medium power, stirring every 30 seconds. The key is going slow so the cream doesn’t curdle or separate.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 50-60 g
• Fat: 95-110 g
• Carbohydrates: 160-180 g

Ingredients

For the ravioli:

• 2 packages (8 oz each) organic cheese ravioli (such as artisola)

For the sauce:

• 2 cups chopped kale leaves
• 2 cups oven-roasted tomatoes with herbs
• 2 tbsp unsalted butter, divided
• 4 cloves garlic, finely minced
• 1 1/4 cup organic heavy whipping cream
• 1/2 cup organic vegetable stock
• 2 tbsp white cooking wine
• 1 to 2 tbsp tuscan ‘marry me’ blend
• 1 tbsp lemon juice, freshly squeezed
• 1/2 cup parmesan cheese, freshly grated

Step 1: Cook the Cheese Ravioli

• 2 packages (8 oz each) organic cheese ravioli

Bring a large pot of salted water to a boil and add the cheese ravioli.

Cook according to package instructions, typically 4-5 minutes, until the ravioli is tender but not falling apart.

Once cooked, drain the ravioli and set aside.

I like to toss the drained ravioli with a tiny dab of butter to prevent sticking while I make the sauce.

Step 2: Sauté Garlic and Tuscan Blend

• 1 tbsp unsalted butter
• 4 cloves garlic, finely minced
• 1 to 2 tbsp Tuscan ‘Marry Me’ blend

In a medium skillet over medium-high heat, melt 1 tablespoon of unsalted butter.

Add the finely minced garlic cloves and cook for about 1 minute, stirring constantly, until the garlic is fragrant but not browned.

Next, add the Tuscan ‘Marry Me’ blend and stir, allowing the herbs and spices to bloom and infuse the butter with flavor.

Step 3: Make the Creamy Sauce

• 1 1/4 cup organic heavy whipping cream
• 1/2 cup organic vegetable stock
• 1 tbsp lemon juice, freshly squeezed
• 2 tbsp white cooking wine
• 1/2 cup parmesan cheese, freshly grated

Reduce the heat under the skillet to medium-low.

Slowly pour in the heavy whipping cream, vegetable stock, freshly squeezed lemon juice, and white cooking wine, stirring continuously to combine.

Allow the mixture to bubble gently for 1-2 minutes.

Then, sprinkle in the freshly grated parmesan cheese and whisk until it melts completely and the sauce thickens, usually about 2-3 minutes.

I always make sure to taste the sauce at this stage and adjust the seasoning if needed.

Step 4: Add Kale and Simmer

• 2 cups chopped kale leaves

Stir the chopped kale leaves into the sauce.

Let the mixture simmer over medium-low heat for 2-3 minutes, stirring frequently, until the kale wilts and is tender.

This step gives the sauce extra nutrients and a lovely pop of color—I like using kale for its hearty texture.

Step 5: Incorporate Roasted Tomatoes

• 2 cups oven-roasted tomatoes with herbs

Add the oven-roasted tomatoes with herbs to the skillet.

Gently stir them into the sauce, letting everything combine well.

Continue to cook just until the tomatoes are heated through and the sauce changes color slightly, taking on those rich tomato juices and herb flavors.

Step 6: Finish and Serve the Ravioli

• cooked cheese ravioli (from Step 1)

Add the drained cheese ravioli (from Step 1) to the skillet with the sauce and gently fold everything together until the ravioli is evenly coated and the sauce clings to the pasta.

Serve immediately for the best texture.

Best Creamy Tuscan Ravioli

Delicious Best Creamy Tuscan Ravioli recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 1800 kcal

Ingredients

  

For the ravioli:

• 2 packages (8 oz each) organic cheese ravioli (such as Artisola)

For the sauce:

• 2 cups chopped kale leaves
• 2 cups oven-roasted tomatoes with herbs
• 2 tbsp unsalted butter, divided
• 4 cloves garlic, finely minced
• 1 1/4 cup organic heavy whipping cream
• 1/2 cup organic vegetable stock
• 2 tbsp white cooking wine
• 1 to 2 tbsp Tuscan 'Marry Me' blend
• 1 tbsp lemon juice, freshly squeezed
• 1/2 cup parmesan cheese, freshly grated

Instructions

 

• Bring a large pot of salted water to a boil and add the cheese ravioli. Cook according to package instructions, typically 4-5 minutes, until the ravioli is tender but not falling apart. Once cooked, drain the ravioli and set aside. I like to toss the drained ravioli with a tiny dab of butter to prevent sticking while I make the sauce.
• In a medium skillet over medium-high heat, melt 1 tablespoon of unsalted butter. Add the finely minced garlic cloves and cook for about 1 minute, stirring constantly, until the garlic is fragrant but not browned. Next, add the Tuscan 'Marry Me' blend and stir, allowing the herbs and spices to bloom and infuse the butter with flavor.
• Reduce the heat under the skillet to medium-low. Slowly pour in the heavy whipping cream, vegetable stock, freshly squeezed lemon juice, and white cooking wine, stirring continuously to combine. Allow the mixture to bubble gently for 1-2 minutes. Then, sprinkle in the freshly grated parmesan cheese and whisk until it melts completely and the sauce thickens, usually about 2-3 minutes. I always make sure to taste the sauce at this stage and adjust the seasoning if needed.
• Stir the chopped kale leaves into the sauce. Let the mixture simmer over medium-low heat for 2-3 minutes, stirring frequently, until the kale wilts and is tender. This step gives the sauce extra nutrients and a lovely pop of color—I like using kale for its hearty texture.
• Add the oven-roasted tomatoes with herbs to the skillet. Gently stir them into the sauce, letting everything combine well. Continue to cook just until the tomatoes are heated through and the sauce changes color slightly, taking on those rich tomato juices and herb flavors.
• Add the drained cheese ravioli (from Step 1) to the skillet with the sauce and gently fold everything together until the ravioli is evenly coated and the sauce clings to the pasta. Serve immediately for the best texture.