Equipment
- Pot
- Pan
Ingredients
- For the Tuscan blend (all dried):
- 1/2 Tbsp. paprika
- 1 tsp. parsley, basil, oregano
- 1/2 tsp. salt, pepper, thyme, garlic powder
- 1/4 tsp. rosemary
- For the sauce/ravioli:
- 2 Tbsp. butter
- 4 cloves garlic minced
- Sun-dried tomatoes julienned
- 1/2 cup veggie stock (chicken stock or white wine also work)
- 1 ½ heavy cream
- Tuscan blend
- 1 cup Parmesan grated
- Ravioli @perfectpastainc
Instructions
- In your pot, bring salted water to a boil. Cook the ravioli based on package instructions (and save a little pasta water).
- In your pan, on medium heat, melt the butter. Add the garlic and tomatoes; cook for 1-2 mins.
- Pour in the stock and 1 Tbsp. of the spices. Reduce for 3 minutes.
- Add the heavy cream and remaining spices and bring to a low simmer for 5 minutes.
- Lower the heat and add the Parmesan, cooking for 2-3 mins.
- Toss in your cooked ravioli and plate.
- Enjoy!
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make this meal gluten-free. There is only one thing to consider for this meal: the ravioli. Luckily, there are a lot of gluten-free ravioli available, such as the ones made by Cappello’s. It’s a pretty simple substitution for a delicious meal!
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
Tried this recipe?Mention @KirksCookingAndCocktails or tag #kirkscookingandcocktails!