Go Back
Paul

Creamy Spinach and Ricotta Ravioli: A Delightful Dish!

A delightful dish featuring creamy spinach and ricotta-filled ravioli, perfect for a comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 8 ounces fresh or frozen cheese ravioli
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 5 ounces fresh spinach chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup heavy cream
  • Fresh basil leaves for garnish optional

Method
 

  1. Cook the ravioli according to package instructions. Drain and set aside, reserving a little pasta water.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
  4. In a bowl, combine the ricotta cheese, Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Mix until well combined.
  5. Reduce the heat to low and add the ricotta mixture to the skillet with the spinach. Stir gently to combine.
  6. Pour in the heavy cream and a splash of reserved pasta water to create a creamy sauce. Stir until heated through, about 2 minutes.
  7. Add the cooked ravioli to the skillet and toss gently to coat in the sauce. If the sauce is too thick, add more pasta water as needed.
  8. Serve immediately, garnished with fresh basil leaves if desired.

Notes

  • For a protein boost, add cooked chicken or shrimp to the dish.
  • Try substituting the spinach with kale or arugula for a different flavor profile.