Tuscan Cheese Ravioli Cream (Print Version)
# Ingredients:
→ For the Pasta
01 -
2 (8 oz.) packs regular cheese ravioli
02 -
2 cups torn kale leaves
03 -
2 cups Herb roasted tomato chunks
→ For the Creamy Sauce
04 -
2 Tbsps plain butter
05 -
4 garlic cloves, finely chopped
06 -
1 ¼ cup full-fat heavy cream
07 -
½ cup veggie stock
08 -
2 Tbsps white cooking wine
09 -
1-2 Tbsps Tuscan 'Marry Me' Mix
10 -
1 tablespoon fresh lemon juice
11 -
½ cup grated parmesan
# Instructions:
01 -
Boil ravioli following box instructions, typically takes 4-5 minutes.
02 -
Melt butter and cook garlic, then mix in Tuscan seasoning until it smells nice.
03 -
Pour in cream, stock, wine, and lemon juice. Let it bubble gently, then stir in parmesan until it gets thick.
04 -
Toss kale and roasted tomatoes into the sauce until warm and mixed well.
05 -
Drop drained ravioli into the sauce, gently toss to cover. Eat right away.
# Notes:
01 -
Works with spinach or arugula too
02 -
Feel free to add chicken or sausage
03 -
Stays good in the fridge for 3-4 days