Creamy Spinach and Cheese Ravioli with homemade garlic parmesan Alfredo sauce is a quick, easy, and totally tasty way to jazz up store-bought ravioli!
Fresh, refrigerated ravioli are a kitchen staple for us this time of year. Temps are dropping and hot, quick and easy dinners are calling our names!
This creamy spinach and cheese ravioli dish is a total breeze to throw together and features my go-to alfredo sauce and a whoooole lot of spinach! You can even go for gold and add some extra veggies beyond my basic garlic-onion-spinach shenanigans.
Veg it up!
Here’s a list of extra veggies you can add to this easy peasy dish. Everything from sliced mushrooms to tender sautéed asparagus would be a great addition to this tasty pasta skillet.
- sweet peas
Cook veggies via your favorite method and then mix it all up together or serve them steamed/roasted on the side.
Looking to add some protein?
You can totally go the T-Rex route with this dish if you’d like! You can choose chicken and cheese stuffed ravioli or simply add some shredded rotisserie chicken to the pot. Browned Italian sausage (sliced or crumbled) works great and so would grilled or sautéed shrimp!
Creamy Spinach and Cheese Ravioli
Creamy Spinach and Cheese Ravioli
Creamy Spinach and Cheese Ravioli is a quick, easy, and totally tasty way to jazz up store-bought ravioli!
- 9 oz package small refrigerated cheese ravioli
- 2 tsp avocado oil or coconut/olive oil
- 3 cups fresh spinach
- 1 small onion (approx. 1 cup finely chopped)
- 2 cloves garlic
- 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 (don't skip but season to taste)
- 1/4-1/2 cup grated mozzarella cheese
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!
I used paprika, crushed red pepper flakes, and fresh chopped parsley as a tasty but totally optional garnish - feel free to follow suit!
2 oz pasta is a typical serving, but often this dish serves just my husband and I, as we split the pan and each devour 2 servings. Feel free to portion out as desired! Pair with a leafy green salad and/or some crusty garlic bread.
If you get a chance to try this creamy spinach and cheese ravioli dish, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
hungry for more?
- Spinach Mushroom Leek Noodle Bowls
- Healthy One-Pot Enchilada Pasta – READER FAVORITE!
- One-Pot Orzo Pasta with Garlic, Parmesan, and Mushrooms