Instructions

• Bring a large pot of water to a boil for the ravioli.
• In a medium saucepan combine 1 cup heavy cream, 1/2 cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/2 cup grated Parmesan cheese. Whisk over medium heat until the mixture is smooth and starts to thicken, stirring frequently.
• Add 1 cup chopped spinach and 1/2 cup drained sun-dried tomatoes to the saucepan. Reduce heat to low and simmer, stirring occasionally, until the spinach wilts.
• While the sauce simmers, cook 20 ounces refrigerated ravioli in the boiling water according to package instructions. Drain the ravioli.
• Add the drained ravioli to the saucepan and gently toss to coat with the sauce, or spoon the sauce over the ravioli on plates. Serve immediately.