What you'll need (4 to 6 servings):
For sauce/ravioli:
3 tbsp - butter
½ teaspoon onion powder
2 tsp - minced garlic
1 1/2 tsp - Italian seasoning
1/2 tsp - Black pepper
1 1/2 - tbsp lemon juice
2 cups - fresh baby spinach
3/4 - Freshly grated parmesan cheese
1 1/2 cup - heavy whipping cream
3/4 cup chicken or vegetable broth
3 (9-10 oz) packages of ravioli - I use the Classic Five Cheese Ravioli from Aldi (pictured below)
3/4 cup - sun-dried tomatoes in oil
Fresh Basil for Garnish (optional)
For Steak (optional):
1 lb - beef sirloin, cut into 2-inch strips
1/2 tsp - Seasoning salt
1/2 tsp - black pepper
1/2 tsp - Steak & Chop rub (optional)
Instructions:
1. Bring 4 quarts of water to boil. Salt the water liberally. Add the ravioli and cook for 1 minute less than package directions, drain and set aside.
2. Seasoning and grill your steak to your liking, I like mine medium-well (optional). Then set aside and cover with foil.
2. While the ravioli is boiling, let's get started on the sauce! Add butter and 2 tablespoons of the oil from the jar of sun-dried tomato to a large pan over medium heat. Once butter has melted, add the garlic and cook for 30 seconds or until fragrant. Add broth, heavy cream, sun-dried tomatoes, black pepper, onion powder, Italian seasoning and lemon juice to the skillet and allow for it to become smooth, about 2-3 minutes.
3. Add cooked ravioli to the prepared sauce and stir to combine. Add basil and spinach. Cover the pan and allow the spinach to wilt; about 5 minutes. Once spinach has wilted, stir to combine, then top with parmesan cheese.
4. Enjoy!
If you're thinking about trying this meal, I'd love to hear all about it. Add to your Instagram in-feed post or stories and tag me @baileyhouse2home and use the hashtags #CookingWithNisha and #BaileyHouse2Home. Feel free to leave a comment below and tell a friend where you found this recipe.