Recipe and photos provided by Michelle Braxton Michelle Braxton is a food lover and blogger. She chronicles her cooking on her blog, Supper With Michelle. Though she primarily focuses on vegan and vegetarian dishes, she also shares pescatarian meals. If you're looking for fun, healthy, and delicious recipes, Michelle has got you covered! She shares her recipe for Creamy Sun-dried Tomato and Spinach Ravioli below. Recipe: Serves 2 Ingredients:1 8.8 oz package of Store Bought Ravioli (I used Trader Joe’s Roasted Cauliflower & Cheese Ravioli) Ingredients for the Sauce:2 tablespoons of Unsalted Butter2 cloves of Garlic (minced)2 tablespoons of Sun-dried Tomatoes in oil (roughly chopped)1 teaspoon of Dried Italian Herbs1 cup of Half and Half Milk1 teaspoon of Dijon Mustard (optional)1 cup of fresh Baby Spinach(roughly chopped)1/4 cup of Pasta Water2 – 3 tablespoons of Grated Parmesan Cheese (depending on how cheesy you like it)Salt and Pepper to taste Optional Toppings:Torn fresh Basil and Parmesan Cheese Instructions:In a medium pot, prepare Ravioli according to package. Reserve a 1/4 cup of pasta water and set to the side and then carefully drain pasta. In a large skillet, on a low to medium heat, add butter. Once butter is melted, add in garlic, sun-dried tomatoes, and dried italian herbs. Saute for a minute or two and then pour in 1/4 cup of reserved pasta water, half and half milk and add in dijon mustard. Stir and allow to simmer(not boil) for a few more minutes. Add in parmesan and stir until melted. Taste and add salt/pepper to your liking. Now add in Spinach and Ravioli. Simmer just for a few more minutes until sauce thicken a bit, spinach is wilted and ravioli is saucy. Serve and enjoy! Follow Michelle on Instagram!
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