Creamy Lemon Ravioli with Spinach & Peas
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
6
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Calories
423 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Lemon Ravioli with Spinach & Peas
Description
This recipe starts by cooking cheese ravioli until tender and setting them aside to prevent sticking. The creamy sauce is created by melting butter with minced shallots and garlic, then whisking in a small amount of flour to thicken. Vegetable broth and lemon elements—the zest and fresh juice—are gradually incorporated, followed by heavy cream. The sauce is seasoned with salt and black pepper and cooked on low heat until slightly thickened.
Grated Parmesan cheese is stirred in to enrich the sauce, while fresh chopped spinach and frozen peas are added and cooked just until the spinach wilts and peas heat through. The cooked ravioli is folded into the sauce and warmed through briefly, coating the pasta in a bright but creamy sauce that balances richness with citrus overtones.
The finished dish offers tender ravioli with a silky sauce dotted with vibrant green vegetables. It can be garnished with crushed red pepper flakes, fresh basil or chives, and extra Parmesan for additional flavor and color. This dish works well as a satisfying vegetarian main course.
Ingredients
- 16 oz cheese ravioli fresh or frozen
- 2 tablespoons butter unsalted
- 1 onion minced, or shallot
- 4 cloves garlic minced
- 1 1/2 teaspoons all-purpose flour
- 1/2 cup vegetable broth
- lemon zest of 1
- lemon 2 tablespoons, juice of 1
- 1 cup heavy cream
- salt to taste, kosher salt and freshly ground
- black pepper to taste, kosher salt and freshly ground
- 1/2 cup Parmesan Cheese freshly grated
- 2 cups spinach chopped, fresh
- 1 cup peas frozen
- crushed red pepper flakes freshly chopped basil or chives, and extra Parmesan cheese, optional, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions. Drain and set aside. You can drizzle a little olive oil over the ravioli and stir so it doesn’t stick together.
- To make the sauce, melt the butter in large skillet over medium heat. Add the shallot and garlic and cook for 1 minute. Whisk in the flour and slowly pour in the broth. Whisk in the lemon zest and lemon juice.
- Pour in the heavy cream and whisk to combine. Season with salt and pepper. Turn the heat to medium low and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens a bit.
- Stir in the Parmesan cheese until melted. Add the chopped spinach and frozen peas and cook for 2 minutes or until spinach is wilted. The sauce should be thick enough at this point, if you want it thicker, you can cook for a few more minutes, stirring to help it thicken up.
- Stir in the cooked ravioli and cook for 1 minute or until ravioli is heated through.
- Plate the ravioli, spooning the sauce and peas over the top. Garnish with crushed red pepper, basil or chives, and extra Parmesan cheese, if desired. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 17g | 34% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 698mg | 29% |
| Potassium | 179mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1936IU | 39% |
| Vitamin C | 14mg | 16% |
| Calcium | 156mg | 16% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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