Creamy Spinach and Cheese Ravioli
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
414 kcal
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Course
Main Course
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Cuisine
American
Creamy Spinach and Cheese Ravioli
Description
Creamy Spinach and Cheese Ravioli uses small cheese-filled ravioli cooked al dente, then folded into a sauce made by sautéing onion and garlic in oil and butter, then creating a roux with flour. Milk is whisked in gradually to make a thickened cream sauce which is then combined with freshly grated Parmesan, mozzarella cheese, and pesto. Tender spinach is stirred in last to retain its color and add fresh texture.
The sauce is smooth and cheesy with mild herbal undertones from the pesto, complementing the soft cheese inside the ravioli. The dish is best served hot, pairing well with a leafy green salad or garlic bread for a complete meal.
According to the notes, paprika, crushed red pepper flakes, and parsley can be added as optional garnishes to introduce mild spice and freshness. Portions can be adjusted as desired. Nutrition estimates were calculated using an online tool.
Ingredients
- 9 oz cheese ravioli small size, refrigerated, package
- 2 tsp avocado oil or coconut/olive oil
- 3 cups spinach fresh
- 1 onion approx. 1 cup finely chopped, small
- 2 cloves garlic
- 2 TBSP butter unsalted
- 2 TBSP all-purpose flour
- 1 cup milk plus extra to thin sauce as desired
- 1/4-1/2 cup Parmesan Cheese freshly grated
- 2 TBSP pesto
- salt to taste (don't skip but season to taste
- black pepper to taste (don't skip but season to taste
- 1/4-1/2 cup mozzarella cheese grated
Instructions
- Bring a medium pot of water to a boil. Cook the ravioli according to package directions until al dente. Drain ravioli in a colander and set aside.
- While the pasta cooks, chop your onion and spinach and mince your garlic.
- Heat the oil in a large stainless pan/skillet over medium-high heat. Once the oil is hot, add the onion and cook until tender and translucent, approx. 5 minutes. Add garlic towards the end to prevent burning.
- Add butter and garlic to the pan. Once butter has melted, add flour and whisk constantly with a metal whisk until the butter and flour are well combined and the mixture darkens in color a bit.
- Pour in milk and whisk vigorously to combine. Whisk often until mixture thickens (this will happen faster for room temperature or warmed milk and a little slower if using cold milk) then add parmesan, pesto, salt, and pepper.
- Once your sauce has reached desired thickness, fold in your chopped spinach and cooked ravioli. Thin sauce if desired with additional milk and adjust salt and pepper to taste. Remove from heat, top with grated mozzarella and cover with the pot's lid to melt the cheese. Dive in while it's hot!
Notes
- Optional garnishes include paprika, crushed red pepper flakes, and fresh chopped parsley for added color and mild spice.
- Typical serving is about 2 ounces of ravioli, but portion sizes can be adjusted to personal preference.
- Pairing with a leafy green salad or crusty garlic bread complements the richness of the dish.
- Nutrition facts provided are estimates and should be adjusted based on actual ingredient quantities used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 656mg | 27% |
| Potassium | 285mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2644IU | 53% |
| Vitamin C | 9mg | 10% |
| Calcium | 256mg | 26% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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