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Homemade Spinach and Ricotta Ravioli recipe is a classic Italian dish that features tender pasta pockets filled with a creamy mixture of spinach and ricotta cheese, making it a perfect choice for a special dinner or a weekend cooking project. Follow this easy-to-follow recipe and impress your family and friends with a delicious and elegant meal.
When you’re short on time but still want a delicious homemade meal, this Spinach and Ricotta Ravioli is the perfect solution. Ready in just 20 minutes, it’s the perfect mix of convenience and indulgence. Plus, it’s so easy to make that you’ll have more time to relax and enjoy dinner.
Table of Contents
- Why You’ll Love This Easy Ravioli Recipe
- Spinach and Ricotta Ravioli Ingredients
- Ravioli Sauce Variations
- How To Make Spinach and Ricotta Ravioli
- Tips To Make This Best Spinach Ravioli
- What to Serve with Spinach and Ricotta Ravioli Recipe
- Storing and Reheating
- Alternative Cooking Methods
- Frequently Asked Questions
- More Italian Pasta Dishes
- Spinach and Ricotta Ravioli Recipe
Why You’ll Love This Easy Ravioli Recipe
- It’s easy. Using store bought ravioli makes this dish simple to prepare. You can focus your homemade energy on the sauce and use the shortcut of packaged pasta.
- Rich and Creamy Filling: The combination of spinach and ricotta provides a delightful, creamy filling that is both savory and satisfying.
- Versatile Dish: This recipe can be easily adapted to include different ingredients or dietary preferences.
Spinach and Ricotta Ravioli Ingredients
- Ravioli: Use either fresh (typically found in the deli section) or frozen spinach and ricotta ravioli to make this dish.
- Sauce: Sauteeing the garlic in butter gives the sauce an amazing base flavor. Using low-sodium chicken broth (or vegetable broth) and heavy cream as the liquids in the sauce make for a tasty, thick, luxurious topping for the pasta.
- Seasonings: Adding Italian seasoning, salt, and ground pepper to the sauce brings in some freshness. If you don’t have Italian seasoning, mix dried basil, oregano, thyme, parsley, and garlic powder.
- Parmesan cheese: Use a high-quality grated parmesan, or grate your own for the freshest flavor.
- Fresh parsley: Adding fresh herbs to garnish gives the dish brightness in color and taste.
Ravioli Sauce Variations
- Marinara Sauce: Warm up your favorite marinara sauce and coat the ravioli generously.
- Creamy Alfredo Sauce: A rich, creamy Alfredo sauce pairs wonderfully with spinach ravioli.
- Pesto Sauce: Toss the ravioli with fresh basil pesto for a light and flavorful option.
- Olive Oil and Garlic: Sauté minced garlic in olive oil, toss with ravioli, and finish with grated Parmesan.
How To Make Spinach and Ricotta Ravioli
Tips To Make This Best Spinach Ravioli
- Use Fresh Ingredients: Use fresh garlic rather than jarred garlic for the best flavor.
- Don’t Overcook: Follow the package instructions for cooking time, usually around 3-5 minutes. Overcooking can make the ravioli mushy and cause the filling to leak.
- Sauce: Lighten up the sauce by using half-and-half instead of cream.
- Cook in Batches: Avoid overcrowding the pot when boiling ravioli to ensure even cooking.
- Add Protein: Add chicken, shrimp, lobster or scallops to make this meal more filling.
What to Serve with Spinach and Ricotta Ravioli Recipe
- Garlic Bread: Homemade Garlic Bread complements the ravioli with a crispy texture and garlic flavor.
- Green Salad: A fresh House Salad with a light vinaigrette balances the richness of the ravioli.
- Steamed Vegetables: Asparagus or Mixed Veggies are perfect sides that add a healthy touch.
- Dessert: Serve Easy Crème Brûlée or Chocolate Pear Cake to finish off the meal.
Storing and Reheating
Storing: Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat: Reheat in a skillet over medium heat for 3-5 minutes or in the microwave for 1-2 minutes. Add a splash of milk or cream to loosen the sauce, if it’s too thick.
Freezing: Freeze the cooked and sauced ravioli in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Alternative Cooking Methods
Instant Pot: For fresh ravioli, cook in the instant pot on the saute function. Or cook frozen ravioli for 2 minutes at high pressure with a quick release. Then set aside. Bring the sauce together on the SAUTE function.
Oven: For a twist, bake the cooked and sauced ravioli in a baking dish at 350 degrees F for 20 minutes to get a brown and bubbly top.
Frequently Asked Questions
Yes, a mushroom or four cheese ravioli would go well with the creamy sauce.
You can add vegetables like cherry tomatoes, fresh spinach, or chopped mushrooms. Sauté them along with the garlic for a few minutes to soften.
Dust the ravioli with flour and make sure they are not touching when placed on a tray or in boiling water.
A simple butter and sage sauce, marinara, or a light cream sauce are excellent choices.
More Italian Pasta Dishes
- Air Fried Ravioli
- Four Cheese Ravioli Pasta
- Creamy Cheese and Spinach Ravioli
- Creamy Tortellini Pasta
- Beef and Ricotta Stuffed Shells
Spinach and Ricotta Ravioli is a must-try for pasta lovers looking to add a touch of homemade elegance to their meals. It’s the perfect combination of easy and delicious. It comes together quickly in under 30 minutes so when you need an effortless crowd pleaser, putting this spinach and ricotta ravioli on the table is the solution.
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Spinach and Ricotta Ravioli
Ingredients
- 20 oz spinach and ricotta ravioli, frozen or fresh
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, sliced
- ⅓ cup low-sodium chicken broth
- 1 cup heavy cream
- ½ teaspoon dried Italian seasonings
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ cup parmesan cheese, grated
- Fresh parsley, to garnish
Instructions
- Cook the spinach and ricotta ravioli according to the package instructions and set it aside.
- Meanwhile, prepare the sauce by heating a large skillet over medium heat. Add the butter and garlic, and sauté for a minute. Stir in the chicken broth and let it boil for 2-3 minutes.
- Pour in the heavy cream and once it starts to boil, add the Italian seasonings, salt, and pepper. Let it simmer for 2 minutes.
- Add the parmesan cheese and allow the sauce to simmer for 2 more minutes. Add the cooked raviolis and toss them in the sauce. If the pasta looks a little dry, add about ½ cup of the cooked pasta water and toss again.
- Once done, garnish with parsley and serve.
Notes
- Use Fresh Ingredients: Use fresh garlic rather than jarred garlic for the best flavor.
- Don’t Overcook: Follow the package instructions for cooking time, usually around 3-5 minutes. Overcooking can make the ravioli mushy and cause the filling to leak.
- Sauce: Lighten up the sauce by using half-and-half instead of cream.
- Cook in Batches: Avoid overcrowding the pot when boiling ravioli to ensure even cooking.
