Cena de raviolis toscanos

Ingredientes

• 18 oz (510 g) refrigerated cheese ravioli (or frozen)
• Salt for pasta water
• 2 tablespoons olive oil (or oil from the sun-dried tomato jar)
• 4 cloves garlic, minced
• 1/3 cup (55 g) oil-packed sun-dried tomatoes, drained and roughly chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) low-sodium chicken broth (or vegetable broth)
• 1/2 cup (50 g) Parmesan cheese, freshly grated
• 2 cups (60 g) fresh baby spinach
• Salt and black pepper to taste
• Fresh basil leaves
• Extra Parmesan for the table

Preparación

1. 1

   Cook the ravioli: Bring a large pot of generously salted water to a boil. Cook the ravioli per package directions until just al dente, 3 to 5 minutes for refrigerated or 5 to 7 for frozen. Reserve 1/4 cup of pasta water, then drain.

2. 2

   Sauté garlic and tomatoes: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Cook for about 2 minutes, stirring, until the garlic is fragrant and lightly golden at the edges.

3. 3

   Bloom the spices: Add the Italian seasoning and smoked paprika to the pan. Stir for 30 seconds to coat the garlic and tomatoes in the spiced oil before adding any liquid.

4. 4

   Simmer the cream sauce: Pour in the heavy cream and broth. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

5. 5

   Add Parmesan and spinach: Reduce heat to low. Stir in the Parmesan gradually until fully melted and smooth. Add the spinach and fold gently until wilted, about 90 seconds. Season with salt and black pepper.

6. 6

   Toss and plate: Add the drained ravioli to the skillet and toss gently to coat. Add a splash of the reserved pasta water if the sauce needs loosening. Plate immediately with fresh basil and extra Parmesan.