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Easy Weeknight Creamy Tuscan Ravioli Recipe
Ben Carraoli

Easy Weeknight Creamy Tuscan Ravioli Recipe

I still remember the first time I made this easy weeknight creamy Tuscan ravioli—it instantly became one of my favorite comfort meals. The creamy sauce, tender ravioli, and Tuscan flavors made my kitchen smell incredible.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 8 oz packages cheese ravioli – Fresh ravioli gives the best soft texture, but frozen works well when cooked directly from frozen.
  • 2 cups fresh kale chopped – Fresh kale holds its shape and adds a hearty bite; avoid frozen kale for better texture.
  • 2 cups herb-roasted tomatoes – Roasted tomatoes add deep slightly sweet Tuscan flavor.
  • 2 tablespoons unsalted butter – Helps control salt while creating a rich sauce base.
  • 4 garlic cloves minced – Fresh garlic delivers stronger aroma and flavor than jarred.
  • 1¼ cups heavy cream – Full-fat cream creates the creamiest smoothest sauce.
  • ½ cup low-sodium vegetable stock – Balances richness without making the dish too salty.
  • 2 tablespoons white cooking wine – Adds brightness and depth to the sauce.
  • 1 –2 tablespoons Tuscan seasoning blend – Brings classic Italian herb flavor.
  • 1 tablespoon fresh lemon juice – Brightens the sauce and balances the creaminess.
  • ½ cup freshly grated Parmesan cheese – Melts smoothly and tastes far better than pre-shredded cheese.

Method
 

  1. Bring a large pot of salted water to a boil and cook the ravioli according to package instructions. Once tender, drain and set aside. Be careful not to overcook, as ravioli can break easily.
  2. Melt butter in a large skillet over medium heat and sauté the minced garlic until fragrant. Stir in the Tuscan seasoning so the herbs bloom in the warm butter.
  3. Lower the heat and add heavy cream, vegetable stock, white wine, and lemon juice. Let the mixture simmer gently, then stir in the Parmesan cheese until the sauce thickens.
  4. Add chopped kale and roasted tomatoes, allowing the kale to wilt slightly. Gently fold in the cooked ravioli until everything is evenly coated in the creamy sauce.

Notes

  • I always use freshly grated Parmesan because it melts smoothly and tastes richer.
  • I avoid boiling the sauce; gentle heat keeps it creamy instead of grainy.
  • If the sauce thickens too much, I add a splash of vegetable stock to loosen it.
  • A pinch of red pepper flakes adds just the right amount of heat for me.