5 from 96 votes
Creamy Spinach and Cheese Ravioli
This recipe for Creamy Spinach and Cheese Ravioli blends cooked cheese ravioli with a rich, homemade cream sauce infused with butter, garlic, onion, and fresh spinach. Parmesan and mozzarella cheeses enrich the sauce, while pesto adds a subtle herbal note. The combination results in a comforting dish with tender stuffed pasta enveloped in a creamy, slightly thickened sauce featuring bright green spinach pieces.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
servings
Calories:
414 kcal
Course:
Main Course
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 414
% 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.