Spinach Florentine Ravioli with Sun-Dried Tomatoes
Here’s a tasty and simple dish using either our Parla Spinach Florentine Ravioli that will bring some vibrant color and taste to your table. The recipe was featured in a TV spot recently—look how fantastic it is on that platter!
Here's a tasty and simple dish using either our Parla Spinach Florentine Ravioli that will bring some vibrant color and taste to your dinner table.
| Servings | Prep Time |
| 5 people | 15 minutes |
| Cook Time |
| 15 minutes |
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Here's a tasty and simple dish using either our Parla Spinach Florentine Ravioli that will bring some vibrant color and taste to your dinner table.
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Ingredients
- 1 package Parla Spinach Florentine Ravioli
- 2 large Roma tomatoes
- 3/4 cup Sun-dried tomatoes
- 2 tbsp butter
- 4 cloves Garlic, minced
- 2 1/2 tbsp Flour
- 1 3/4 cups Milk, lowfat
- 1/3 cup Heavy cream
- 1/4 tsp red pepper flakes
- 1/3 cup Parmesan, finely grated
- 1/2 cup Fresh basil, chopped
Servings: people
Units:
Instructions
- Boil large pot of water and add (from frozen) 1 20 oz box Parla Spinach Florentine Ravioli. Boil pasta according to directions on package.
- On cutting board, dice Roma tomatoes, strain most of the juice and set aside.
- Drain and finely mince sun-dried tomatoes in a food processor.
- Melt butter in a deep skillet, medium heat. Add garlic cloves and sauté, add flour, cook and continuously stir with whisk 1 1/2 minutes. Slowly add-in milk, cream and Roma tomatoes. Add sun-dried tomatoes and whisk to separate clumps. Salt and pepper for taste. Add pepper flakes. Cook sauce until it thickens under light boil. Stir constantly. Reduce head and add grated parmesan. When cheese is melted reduce heat and add 1/4 milk if thinning is needed.
- Add Parla ravioli to the sauce and stir to evenly coat, adding in half of the chopped basil. Use rest of basil sprinkled on top after plating or plattering.
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