Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 4 cups chicken broth
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 cups fresh baby spinach
  • 1 lb refrigerated cheese ravioli

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and sauté until translucent (about 3–4 minutes). Stir in the minced garlic and chopped sun-dried tomatoes, cooking for another 2 minutes until the garlic smells fragrant and the tomatoes soften.
  2. Pour in the chicken broth and stir in the Italian seasoning, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to a simmer for 5 minutes to allow the flavors to meld.
  3. Stir in the cheese ravioli and cook, stirring occasionally, until the pasta is al dente (usually 4–5 minutes).
  4. Lower the heat to medium-low and swirl in the heavy cream and Parmesan cheese. Finally, fold in the baby spinach and stir until just wilted (about 1–2 minutes), then remove from heat immediately.