Print

Creamy Spinach and Cheese Ravioli Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 5 reviews

Creamy Spinach and Cheese Ravioli is a quick and delicious Italian-inspired dish featuring tender cheese ravioli tossed in a luscious homemade creamy parmesan and pesto sauce with fresh spinach, topped with melted mozzarella cheese. Ready in just 20 minutes, this comforting meal combines fresh ingredients and simple cooking techniques for a satisfying weeknight dinner.

Ingredients

Pasta

  • 9 oz package small refrigerated cheese ravioli

Sauce and Vegetables

  • 2 tsp avocado oil (or coconut/olive oil)
  • 3 cups fresh spinach
  • 1 small onion (approx. 1 cup finely chopped)
  • 2 cloves garlic, minced
  • 2 TBSP unsalted butter
  • 2 TBSP all-purpose flour
  • 1 cup milk (plus extra to thin sauce as desired)
  • 1/4-1/2 cup freshly grated parmesan cheese
  • 2 TBSP pesto
  • salt and pepper to taste
  • 1/4-1/2 cup grated mozzarella cheese

Instructions

  1. Cook Ravioli: Bring a medium pot of water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli in a colander and set aside to prepare for the sauce.
  2. Prepare Vegetables: While the pasta cooks, finely chop the onion and spinach, and mince the garlic to have all ingredients ready for the sauce.
  3. Sauté Onion and Garlic: Heat the oil in a large stainless steel pan or skillet over medium-high heat. Add the chopped onion and cook until tender and translucent, about 5 minutes. Add garlic towards the end of cooking to prevent burning, stirring briefly.
  4. Make the Roux: Add the butter to the pan and allow it to melt. Sprinkle in the flour and whisk constantly until the butter and flour combine into a paste and slightly darken in color, forming a roux which will thicken the sauce.
  5. Add Milk and Seasonings: Gradually pour in the milk while whisking vigorously to combine. Continue whisking frequently until the sauce thickens, which happens faster if the milk is at room temperature or warmed. Once thickened, stir in parmesan cheese, pesto, salt, and pepper.
  6. Combine and Melt Cheese: When the sauce reaches your desired thickness, fold in the fresh chopped spinach and the cooked ravioli. Thin the sauce with additional milk if it is too thick, and adjust seasoning with salt and pepper as needed. Remove the pan from heat, sprinkle mozzarella cheese on top, cover with a lid or pot cover, and allow the residual heat to melt the cheese. Serve immediately while hot.

Notes

  • Use freshly grated parmesan for best flavor and melting quality.
  • You can substitute the avocado oil with olive oil or coconut oil depending on preference.
  • Adjust the amount of pesto and cheese to taste for a more or less intense flavor.
  • If you prefer a thinner sauce, add milk gradually after folding in the ravioli.
  • Covering the dish after adding mozzarella helps melt the cheese perfectly without baking.
  • For a vegetarian option, ensure the pesto used contains no animal-derived ingredients.

Find it online: https://miracooking.com/creamy-spinach-and-cheese-ravioli-recipe/