In just 10 minutes, you can enjoy this Creamy Spinach & Cheese Ravioli that tastes like it’s straight from a restaurant! Simple, quick, and absolutely delicious.
I love whipping up this spinach and cheese ravioli when I’m short on time or just want something special without the fuss. It’s quick enough for a weekday lunch and hassle-free for dinner.
The combo of creamy cheese and fresh spinach wrapped in tender ravioli really hits the spot. It’s simple, uses ingredients I usually have on hand, and anyone can make it—no matter your cooking skills.
This dish isn’t just a timesaver; it brings a touch of creamy, decadent Italian flair to the table. I’m pretty sure this easy-to-make ravioli is about to become a new favorite for you too!
Let’s get cooking!
🥰 Why You Will Love This Recipe?
- The taste? Amazing. Creamy cheese, fresh spinach, and delicate ravioli come together so well. It’s just as rich and satisfying as those meals that take forever to cook, but without the wait.
- Plus, it’s pretty healthy. I love sneaking extra greens into my meals, and the spinach in this dish makes it a nutritious choice without skimping on flavor.
- It’s super flexible too. I sometimes throw in whatever protein I have around or mix in different veggies depending on what’s in the fridge. It’s vegetarian on its own, but easy to adjust if you’re not.
- And it feels a bit fancy, doesn’t it? This dish definitely punches above its weight, giving you that gourmet restaurant vibe right at home.
🥘 Ingredients and Substitutes
- Ravioli: I use ricotta and spinach-stuffed ravioli because they’re just perfect for holding all that creamy filling. Feel free to try tortellini for a fun twist—they’re similar but with a cute shape.
- Cream Cheese: It makes the sauce rich and smooth. No cream cheese? Mascarpone is a great substitute for its mildness, or go with soft goat cheese for a tangy kick.
- Garlic: It deepens the flavor with its robust aroma. Out of fresh garlic? A dash of garlic powder or some finely chopped shallots works in a pinch.
- Spinach: Adds a burst of color and packs in nutrients, while giving a mild, earthy flavor to the dish. No spinach? Swap in baby kale or Swiss chard—they’re great substitutes with similar textures and tasty flavors.
👩🍳 Step-by-step Directions
This recipe is super quick and tasty, but the secret is in using good quality ravioli— I went with fresh ricotta and spinach-stuffed ones that cook in about 4 minutes. Feel free to use any filling you like though.
Start by boiling some water for the pasta. When it’s boiling, toss in a pinch of salt and the ravioli. Just follow the package directions for cooking times.
While those are going, let’s whip up the sauce.
Heat a teaspoon of olive oil in a pan and throw in your finely chopped garlic. Let it sizzle for about 10-15 seconds, then stir in the cream cheese and a splash of the pasta water.
Mix it all together on low heat until it’s nice and smooth.
Drain the ravioli once they’re done, but save a bit of the pasta water. Toss them in the pan with your sauce, adding a little pasta water to get everything nice and mixed.
Throw in the spinach and stir gently. It’ll shrink down and blend into the sauce beautifully. Season with a bit of black pepper to taste.
Mix everything gently with a spatula, and that’s it— your pasta’s ready to serve.
Dive in while it’s still al dente, and the sauce is creamy and lush.
🍽️ Serving Suggestions
- For a fancier dinner, I like to serve this ravioli with some garlic bread and a simple arugula salad with cherry tomatoes and shaved Parmesan. A glass of Pinot Grigio goes perfectly with it.
- On busy weeknights, I pair the ravioli with steamed broccoli or green beans and a slice of whole-grain bread.
- When it’s hot outside, I go lighter with a cucumber and feta salad with a splash of vinaigrette.
- For dessert, nothing beats a bit of tiramisu or some gelato, with a small espresso or a bit of dessert wine.
😻 Recipe Variations
For Meat Lovers
I sometimes add cooked chicken or pancetta if I want a bit more protein. Just cook it in the pan first, then add everything else. It really fills you up!
Seafood Option
If I’m feeling fancy, I’ll throw in some shrimp or scallops. I cook them separately and toss them in at the end to keep them from getting too chewy. It’s perfect for a special meal.
Make It Spicy
When I want a kick, I sprinkle some red pepper flakes or a bit of cayenne into the sauce. It spices things up without too much fuss.
Add Mushrooms
If I’ve got mushrooms around, I’ll sauté some up and mix them in. Cremini or portobello are my go-tos. They add a nice, earthy flavor to the dish.
Try Sun-Dried Tomatoes and Basil
For a summery twist, I add chopped sun-dried tomatoes and a handful of fresh basil. It brightens up the dish and adds a nice pop of flavor.
🏆 Expert Tips. What to Pay Attention To?
- This dish is all about simplicity, so make sure you use fresh spinach and good ravioli. If you’re buying them, choose a brand that does pasta right.
- Cook them just until they’re tender but still have a bit of bite. You don’t want them too mushy or too tough.
- Keep the cream sauce creamy, not thick. If it gets too heavy, loosen it up with some of the water you cooked the pasta in. That water’s got starch in it and helps smooth everything out.
- Cook the garlic until it smells awesome but doesn’t turn brown. Burnt garlic will make your sauce bitter.
- Throw in the spinach at the end so it stays bright and doesn’t lose all its good stuff. If you’re swapping it for something tougher like kale, give it a few extra minutes to soften up.
❄️ Storage
In the Fridge:
First, I let the ravioli cool down to room temperature—just don’t leave it out longer than two hours to avoid bacteria. Then, I pop it into an airtight container to keep it fresh and prevent it from picking up other odors in the fridge. It’ll stay good like this for about 3-4 days.
Freezing:
If I need to freeze them, I do it before I add the cream sauce since dairy sauces can get weird textures after freezing. I spread the ravioli out on a baking sheet lined with parchment paper, freeze them until they’re solid, and then transfer them to a freezer-safe bag or container to keep them from sticking. I put the sauce in its own container. Both should be fine for up to 2 months.
Thawing:
I always thaw the ravioli and sauce in the fridge overnight. It’s the safest way to keep everything at a good temperature.
Reheating:
On the stovetop, I reheat the ravioli and sauce together over medium heat. If the sauce gets too thick, I just add a bit of water or milk to thin it out. For a quick reheat, I use the microwave with a damp paper towel over the ravioli to keep them moist. Just make sure to stir occasionally and watch that you don’t overcook them—they can get mushy.
🤔 Answering Your Questions:
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! Frozen spinach is a convenient alternative to fresh spinach. Just make sure to thaw it completely and squeeze out as much excess water as possible to avoid making your sauce watery. The measurement remains the same: if the recipe calls for 1 cup of fresh spinach, use 1 cup of thawed and drained frozen spinach.
How Can I Make the Sauce Thicker or Thinner?
To thicken the sauce, let it simmer for a few extra minutes, which will allow it to reduce and concentrate in flavor. If it becomes too thick, you can thin it out by adding a little pasta water or milk, stirring continuously until you reach the desired consistency.
Can I Add Protein to This Dish?
Certainly! Chicken, shrimp, or even Italian sausage make great additions if you’re looking to add protein to this dish. Cook your protein choice separately and add it to the skillet when combining the cooked ravioli with the sauce.
How Can I Add More Flavor to the Dish?
To enhance the flavor, consider adding some extra seasonings like nutmeg, red pepper flakes, or Italian seasoning. A splash of white wine in the sauce can also add depth. Garnishing with fresh herbs like basil or parsley before serving adds freshness and a pop of color.
📋 Recipe Card:
Spinach and Cheese Ravioli in a Creamy Sauce
Equipment
Ingredients
- 9 oz Ravioli
- 1 teaspoons Olive Oil
- 1 clove Garlic
- ¾ cup Cream Cheese
- 2 cup Spinach
Instructions
- Boil Pasta: Boil water in a pot, add salt, then cook ravioli as per package instructions.9 oz Ravioli
- Make Sauce: In a pan, heat olive oil over low heat. Add garlic, cook for 10-15 seconds, then add cream cheese and a bit of pasta water. Stir until creamy.1 teaspoons Olive Oil, 1 clove Garlic, ¾ cup Cream Cheese
- Combine: Drain ravioli, then add to the sauce in the pan. Save for later a little pasta water.
- Add Spinach: Add over spinach and mix it until it wilts and incorporate it into the sauce. Season with black pepper.2 cup Spinach
- Serve: Stir gently to combine. Serve immediately while the pasta is al dente and the sauce is creamy.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
- Cheese Options: I use cream cheese for the sauce, but sometimes I switch it up with Gorgonzola for a tangy kick or Brie for something creamier and milder.
- Lemon Zest: A sprinkle of lemon zest in the sauce can really brighten up the flavors, especially with all that cream cheese.
- Nutty Addition: For some extra nutrition and crunch, I stir in some toasted pine nuts or walnuts right before serving. They’re great for texture and those healthy fats.
- Spice It Up: I like a little heat, so sometimes I add extra red pepper flakes. Adjust it according to how spicy you like your food.
Nutrition Estimates
I’d love to know how your Spinach and Cheese Ravioli in Creamy Sauce turned out! If you could take a minute to rate this recipe and leave a comment below, that would be awesome.
Did you stick to the recipe, or did you add your own twist?
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