Delicate handmade ravioli filled with creamy ricotta and fresh spinach, served in a luscious garlic parmesan sauce and topped with sun-dried tomatoes for a burst of tangy sweetness. This dish balances rich, savory flavors with a light texture, making it perfect for a cozy dinner or an elegant weekend meal.
Why You’ll Love This Recipe
This recipe combines the comforting richness of cheese and cream with the freshness of spinach and the bright, tangy pop of sun-dried tomatoes. It’s quick enough for a weeknight meal but impressive enough for entertaining. Whether you’re using homemade or store-bought ravioli, the creamy garlic parmesan sauce elevates every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 12 fresh spinach and ricotta ravioli (store-bought or homemade)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/2 cup baby spinach, roughly chopped
- 1/4 cup sun-dried tomatoes, sliced
- Freshly cracked black pepper, for garnish
Directions
- Bring a large pot of salted water to a boil. Add the ravioli and cook according to package directions or until they float to the top. Reserve 1/4 cup of pasta water before draining.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the heavy cream and bring to a gentle simmer. Reduce the heat to low and whisk in the Parmesan cheese until the sauce is smooth.
- Add the chopped spinach and let it wilt into the sauce. Stir in the reserved pasta water to adjust the consistency.
- Add the cooked ravioli to the sauce, tossing gently to coat each piece.
- Plate the ravioli and top with sliced sun-dried tomatoes and a generous crack of black pepper.
- Serve immediately with extra Parmesan on the side.
Servings and timing
This recipe serves 2 people as a main course.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Variations
- Add protein: Grilled chicken, shrimp, or pancetta can be added for extra heartiness.
- Try a different cheese: Swap out ricotta for goat cheese or a ricotta-spinach blend with mascarpone.
- Spice it up: Add a pinch of red pepper flakes to the garlic for subtle heat.
- Use different pasta: Tortellini or agnolotti work well with this sauce too.
- Add herbs: Fresh basil or parsley can enhance the sauce’s freshness.
Storage/Reheating
Storage:
Refrigerate any leftovers in an airtight container for up to 2 days.
Reheating:
Reheat gently in a saucepan over low heat with a splash of cream or milk to prevent the sauce from thickening too much. Avoid microwaving as it may cause the ravioli to become soggy or break.
FAQs
How do I know when the ravioli is cooked?
Ravioli is typically done when it floats to the surface of boiling water and feels tender but not mushy.
Can I use frozen ravioli for this recipe?
Yes, frozen ravioli works well. Just follow the cooking instructions on the package and ensure it’s fully cooked before adding it to the sauce.
Is it okay to use light cream instead of heavy cream?
Yes, you can substitute light cream, but the sauce may be slightly less rich and creamy.
Can I make the sauce ahead of time?
The sauce can be made up to a day in advance. Reheat it gently over low heat and add a splash of cream or milk to loosen it.
What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs nicely with the creamy sauce and the tang of sun-dried tomatoes.
Can I make this dish vegetarian?
This dish is already vegetarian if the Parmesan cheese used is free from animal rennet.
How can I thicken the sauce if it’s too runny?
Let it simmer a little longer, or add a bit more grated Parmesan cheese to thicken the consistency.
What’s a good side dish to serve with this?
A light salad with vinaigrette or garlic bread pairs well to balance the richness of the sauce.
Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze the sauce separately for up to one month. Avoid freezing cooked ravioli in sauce as it may turn mushy when reheated.
How can I make this dairy-free?
Use dairy-free butter, cream, and Parmesan alternatives, and ensure the ravioli is also dairy-free.
Conclusion
Spinach & Ricotta Ravioli with Creamy Garlic Parmesan Sauce is an elegant yet approachable meal that delivers gourmet flavor with minimal effort. Whether you’re cooking for a special occasion or simply craving a cozy pasta night, this recipe is sure to impress. With its creamy sauce, bright sun-dried tomatoes, and tender ravioli, it’s a dish you’ll want to make again and again.
Print
Spinach & Ricotta Ravioli with Creamy Garlic Parmesan Sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicate handmade ravioli filled with creamy ricotta and fresh spinach, served in a luscious garlic parmesan sauce and topped with sun-dried tomatoes for a burst of tangy sweetness.
Ingredients
- 12 fresh spinach and ricotta ravioli (store-bought or homemade)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/2 cup baby spinach, roughly chopped
- 1/4 cup sun-dried tomatoes, sliced
- Freshly cracked black pepper, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add ravioli and cook according to package directions or until they float to the top. Reserve 1/4 cup of pasta water before draining.
- In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in Parmesan cheese until smooth.
- Add chopped spinach and let it wilt into the sauce. Stir in reserved pasta water to reach desired consistency.
- Add the cooked ravioli to the sauce, tossing gently to coat.
- Plate the ravioli, sprinkle with sun-dried tomatoes, and finish with a generous crack of black pepper.
- Serve immediately with extra Parmesan on the side.
Notes
- You can substitute store-bought ravioli with homemade for a more personalized touch.
- Adjust the sauce thickness with more or less pasta water as needed.
- Add crushed red pepper flakes for a hint of spice.
Nutrition
- Serving Size: 1 plate (approx. 6 ravioli with sauce)
- Calories: 520
- Sugar: 3g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 110mg
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