1 package cheese ravioli

2 tablespoons butter

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup baby spinach

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh basil, chopped, for garnish


Cook the ravioli according to package instructions. Drain and set aside.

In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant.

Add the halved cherry tomatoes and cook for a few minutes until they start to soften.

Stir in the baby spinach and let it wilt.

Pour in the heavy cream and grated Parmesan cheese. Stir until the sauce is creamy and well combined.

Season with salt and pepper to taste.

Add the cooked ravioli to the skillet and toss to coat in the creamy sauce.

Garnish with chopped fresh basil before serving.



  1. This recipe is FANTASTIC!!! I did add bacon bits as garnish. But, it would have been so good without bacon bits. Thank you for this wonderful recipe!

  2. I had used shredded Parmesan instead of grated and it didn’t thicken into a cheese sauce. However when I make 2 other pastas it usually doesn’t matter if it is grated or shredded, the Parmesan melts right into the heavy cream. However, I usually use chicken broth with the heavy cream, and I usually add the uncooked pasta into the chicken broth + heavy cream and allow the starch from the pasta to thicken the sauce up. And then I add in the Parmesan cheese last. It seems to work best that way… as just using heavy cream and the shredded parm cheese it didn’t thicken into a cheese sauce, more like clumps of cheese inside of the mixture. I also think this could be due to the acidity of the cherry tomatoes. I am going to make this next time cooking the cherry tomatoes and spinach separately, and then by making the cheese sauce as I described with another type of pasta noodle, the way I do it for other pastas. And then I will add in the tomatoes and spinach once they’re cooked down into the overall pasta. The ravioli from my grocery store is very good, but unfortunately without the starch in the mix, the liquid mixture just didn’t thicken into a cheese sauce as I said, so I kept the ravioli separate and then served the melted cheese and tomatoes and spinach with grilled chicken over the ravioli instead of trying to mix the ravioli into the rest. I think the ingredients are very good for this, but the directions and execution seems to need some tweaking. I hope this feedback is helpful, thanks for the tuscan pasta idea!

  3. (Wrote a previous comment, wanted to add.) I researched a little bit more and I think the reason it did not thicken up for me was due to a lack of starch in the cheese sauce mixture while cooking. (Mixture being Heavy cream + parm cheese) from Reddit- someone suggested to use flour to add starch to the mixture. I think I will try it this way, as I would really like to have this recipe with the ravioli, but I think cooking the prepackaged ravioli I had directly in the liquid mixture for cheese sauce will overcook them and they will probably fall apart in the process, as it said to boil the ravioli for only 3-4 minutes in water. the ravioli is basically pre-cooked and not really like… raw, starchy pasta that comes in the box. (The ravioli I used was from the refrigerated section.) but anyways someone else had wrote-

    “When you make a roux, and the fat of butter/oil binds to the starches (flour) it gives the other fat (cheese) something to bind to. Without this, the cheese just melts, but it has no structure to bind to so it just floats around lumpy.”

    So I will try adding a bit of flour next time and see what happens! I hope these comments will help somebody out 😊


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