There are some dinners that just feel special, even when they take less than 30 minutes — and this creamy sun-dried tomato ravioli is exactly that. It’s rich, cozy, and tastes like something you’d order at your favorite little Italian café, yet it comes together in one pan at home.

Whether you’re cooking for your family, date night, or just need something quick that feels indulgent, this recipe checks all the boxes.

Why You’ll Love This Recipe

One-Pan – Less mess, more flavor.
Restaurant-Style Sauce – Creamy, garlicky, and infused with that signature tang from sun-dried tomatoes.
Quick Comfort – On the table in under 25 minutes.
Customizable – Add chicken, shrimp, or roasted veggies — it all works beautifully.

There’s something about sun-dried tomatoes that instantly elevates any dish. Their deep, slightly tangy flavor melts into the creamy sauce, creating a balance that’s downright addictive.

Ingredients You’ll Need

Here’s everything you’ll need to make this creamy, dreamy sun-dried tomato ravioli at home:

Ingredient	Notes
Ravioli	Cheese-filled or spinach ravioli work best. You can also use tortellini.
Sun-Dried Tomatoes	Use the kind packed in oil for the best flavor; chop them finely.
Garlic	Freshly minced for that aromatic base.
Olive Oil + Butter	A mix adds depth and richness to the sauce.
Heavy Cream	Gives the sauce its velvety, luscious texture.
Parmesan Cheese	Freshly grated melts best and adds salty richness.
Chicken or Vegetable Broth	Lightens the sauce while keeping it flavorful.
Spinach (optional)	Adds color, texture, and a healthy green touch.
Seasonings	Italian seasoning, salt, and pepper to taste.
Fresh Basil	For garnish and freshness before serving.

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Step-By-Step Instructions

Step 1: Cook the ravioli.
Boil the ravioli in salted water until tender. Drain, drizzle with a little olive oil to prevent sticking, and set aside.

Step 2: Sauté the base.
In a large skillet, heat olive oil and butter over medium heat. Add garlic and cook for 30 seconds until fragrant.

Step 3: Build the flavor.
Add chopped sun-dried tomatoes and Italian seasoning. Stir well to release the oils and aroma.

Step 4: Make it creamy.
Pour in the heavy cream and chicken broth. Simmer gently for 3–4 minutes, allowing it to thicken slightly.

Step 5: Finish the sauce.
Whisk in Parmesan cheese until smooth and silky. Season with salt and pepper to taste. Add spinach if using and let it wilt.

Step 6: Bring it together.
Toss the cooked ravioli gently in the sauce until coated and heated through.

Step 7: Serve and savor.
Top with extra Parmesan and a sprinkle of basil. Serve immediately.

HomeCook Tips

Use the oil from the tomato jar – it’s packed with flavor.
Don’t boil ravioli too long – overcooked pasta can split open.
Want more protein? Add grilled chicken, sautéed shrimp, or even crispy prosciutto.
Make it lighter: Swap heavy cream for half-and-half and reduce Parmesan slightly.
Add spice: A pinch of red pepper flakes gives it a subtle kick.

What to Serve With It

Pair it with a simple arugula salad, a slice of garlic bread, and a chilled glass of Pinot Grigio or Rosé for a restaurant-style dinner at home.

For a cozy touch, finish the meal with a scoop of vanilla gelato or a slice of lemon loaf — simple, elegant, and satisfying.

Storage & Reheating

Store: Keep leftovers in an airtight container for up to 3 days.
Reheat: Warm gently on the stove with a splash of cream or broth to loosen the sauce.
Freeze: Best enjoyed fresh, but the sauce can be frozen separately for up to 2 months.

Reader-Favorite Variations

Creamy Pesto Ravioli: Swap sun-dried tomatoes for 2 tbsp pesto.
Tuscan Chicken Ravioli: Add seared chicken breast slices.
Spinach & Artichoke Ravioli: Fold in chopped artichokes for a veggie-packed twist.