Creamy Tuscan Ravioli (Print Version)

# Ingredients:

→ Base

01 - 2 (8 oz.) packages organic cheese ravioli
02 - 2 cups chopped kale
03 - 2 cups Herb roasted tomatoes

→ Creamy Sauce

04 - 2 Tbsps unsalted butter
05 - 4 garlic cloves, minced
06 - 1 ¼ cup organic heavy cream
07 - ½ cup vegetable stock, organic
08 - 2 Tbsps white cooking wine
09 - 1-2 Tbsps Tuscan 'Marry Me' Blend
10 - 1 tablespoon freshly-squeezed lemon juice
11 - ½ cup freshly-grated parmesan cheese

# Instructions:

01 - Follow original recipe to make herb roasted tomatoes.
02 - Cook ravioli according to package instructions, usually 4-5 minutes until tender.
03 - Melt butter in skillet over medium-high heat. Sauté garlic until fragrant, then add Tuscan blend and stir.
04 - Reduce heat, add heavy cream, stock, lemon juice, and wine. Let bubble, then add parmesan until sauce thickens.
05 - Add kale and roasted tomatoes to sauce. Combine with drained ravioli until well coated. Serve immediately.

# Notes:

01 - Leftovers can be stored in refrigerator for 3-4 days
02 - Can substitute with other pasta types like pappardelle or penne
03 - Optional to add chicken, shrimp, or lobster for non-vegetarian version
04 - Can substitute kale with spinach, broccolini, collards, or asparagus

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