Creamy Cheese and Spinach Ravioli

Creamy cheese and spinach ravioli is smothered in a silky, rich sauce for a grown-up version of a classic favorite pasta dish. The easy homemade alfredo-style sauce is mixed with spinach and cheese ravioli for a luscious pasta dish your family will love. Plus, it all cooks in one skillet. 

This cheese and spinach cheese ravioli recipe is so much more than the canned ravioli you ate as a child. We’ve swapped out beef and red sauce for a creamy cheese sauce and spinach. Easy meals don’t have to be boring, and this ravioli with spinach proves our point. 

I love that this recipe is cooked from start to finish in one skillet. If you are looking for more one pan recipes, try my Garlic Mushroom Chicken Thighs or my Easy Chicken Tetrazzini. Clean up will be a breeze.

Why You’ll Love This Ravioli Recipe

• A silky cream sauce. Serve with some bread so you can soak up all of the dreamy cream sauce. 
• Cooks in one skillet. From the sauce to baking the finished dish, the whole cheese and spinach ravioli recipe cooks in one skillet.
• Not your kids ravioli. Instead of using red tomato sauce this ravioli is bathed in a creamy spinach sauce for a grown up version of a classic favorite. 

Cheese and Spinach Ravioli Ingredients

• Unsalted Butter: use unsalted butter to have more control on the saltiness of the final dish.
• Flour: use all-purpose flour
• Garlic: fresh garlic has a vibrant flavor
• Dairy: we’re using both whole milk and heavy cream to give the sauce a silky texture.  
• Seasoning: salt, pepper, Italian seasoning and bit of red chili flake for heat. 
• Spinach: fresh baby spinach is nice and tender. 
• Parmesan Cheese: freshly grated cheese will easily melt into the sauce.
• Ravioli: use four cheese ravioli or your favorite flavor. 
• Mozzarella Cheese: shred from a block or use fresh mozzarella for the creamiest texture.
• Basil: adds a pop of color and a bright flavor. 

How To Make Spinach and Cheese Ravioli Skillet

• Prepare the equipment. Preheat the oven to 400F and heat a large ovenproof skillet over medium flame. 

• Prepare the sauce. Add butter, once butter is melted, sprinkle the flour and cook for a minute. Add the minced garlic along with the milk, heavy cream, Italian seasonings, salt and pepper. Cook until the sauce thickens for 4-5 minutes.

• Wilt the spinach. Add the baby spinach and cook until the spinach is wilted. 

• Add the raviolis. Sprinkle the parmesan cheese over the sauce and add in the raviolis. Cook for a minute until everything comes together.

• Top with cheese and bake. Layer the skillet with mozzarella cheese on top and sprinkle some red chili flakes. Place the skillet in the oven and bake for 12-15 minutes until the cheeses are melted and bubbling.

• Garnish and serve. Garnish the cheesy ravioli skillet with fresh basil and serve while it is still warm.

Tips To Make Baked Ravioli with Spinach and Cheese

• If the sauce is too thick you can thin it out with a bit of chicken stock or additional milk.
• You can use fresh or frozen ravioli for this recipe.  
• If you don’t have baby spinach you can use regular spinach instead. I like to give it a rough chop so the pieces are bite-sized. 
• Add in cooked asparagus, artichoke hearts or sundried tomatoes if desired. 
• Shred your own cheese and it will melt much better. 
• Not a fan of spice? Omit the red pepper flakes if you prefer a milder dish.
• Leftovers can be stored for 5 days and you can quickly reheat them in the microwave or a low oven.

Frequently Asked Questions

More Spinach Recipes You’ll Enjoy

• Cream Spinach Artichoke Chicken
• Spinach Stuffed Chicken Breast
• Spinach Artichoke Stuffed Shells
• Creamy Chicken Florentine

I hope you enjoy all the recipes I share with you, including this delicious Creamy Cheese Ravioli and Spinach recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

Creamy Cheese Ravioli and Spinach

5 from 23 votes

Created by Mariam E.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Dish

Cuisine Italian

Servings 4 Servings

Servings

1x2x

Ingredients

• ▢ 2 tablespoon unsalted butter
• ▢ 2 tablespoon flour
• ▢ 1 teaspoon garlic minced
• ▢ ¾ cup whole milk
• ▢ 1 cup heavy cream
• ▢ 1 teaspoon Italian seasonings
• ▢ ½ each Salt & pepper to taste
• ▢ 8 oz baby spinach
• ▢ ¼ cup parmesan cheese freshly grated
• ▢ 18 oz four cheese ravioli
• ▢ ½ cup shredded mozzarella cheese
• ▢ 1 teaspoon red chili flakes
• ▢ Fresh basil to garnish

Instructions

• Preheat the oven to 400 degrees F.
• Heat a large ovenproof skillet over medium flame. Add butter, once butter is melted, sprinkle the flour and cook for a minute.
• Add the minced garlic along with the milk, heavy cream, Italian seasonings, salt and pepper. Cook until the sauce thickens for 4-5 minutes.
• Add the baby spinach and cook until the spinach is wilted.
• Sprinkle the parmesan cheese over the sauce and add in the raviolis. Cook for a minute until everything comes together.
• Layer the skillet with mozzarella cheese on top and sprinkle some red chili flakes. Place the skillet in the oven and bake for 12-15 minutes until the cheeses are melted and bubbling.
• Garnish the cheesy ravioli skillet with fresh basil and serve while it is still warm.

Notes

• If the sauce is too thick you can thin it out with a bit of chicken stock or additional milk.
• You can use fresh or frozen ravioli for this recipe.  
• If you don’t have baby spinach you can use regular spinach instead. I like to give it a rough chop so the pieces are bite-sized. 
• Add in cooked asparagus, artichoke hearts or sundried tomatoes if desired. 
• Shred your own cheese and it will melt much better. 
• Not a fan of spice? Omit the red pepper flakes if you prefer a milder dish. 
• Leftovers can be stored for 5 days and you can quickly reheat them in the microwave or a low oven.

Nutrition

Calories: 797kcal | Carbohydrates: 63g | Protein: 28g | Fat: 49g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 1115mg | Potassium: 465mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6730IU | Vitamin C: 17mg | Calcium: 325mg | Iron: 15mg

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