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
Yes, you can. But thaw, and then add it to the recipe as directed.
Because refrigerated ravioli cooks in just about a minute, it’s an excellent candidate for baking because it cooks through easily. The moisture from the sauce cooks the ravioli perfectly al dente with no boiling required.
You can use frozen spinach, but you will want to thaw it in advance and be sure to squeeze out all the water. I prefer to use fresh spinach.
This baked ravioli skillet will cook for about 12-15 minutes in the oven or until it is bubbly and the cheese is melted.
Stir in cooked shredded chicken, browned Italian sausage or grilled shrimp to bump up the flavor and increase the amount of protein in this baked ravioli skillet.
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or cover with foil and heat in a low oven for 10-15. Sprinkle with fresh cheese and basil before serving.
To make this a complete meal, serve it with Cheesy Garlic Bread, Challah Bread or No Knead Artisan Bread, to soak up the creamy sauce.
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!
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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.
This looks amazing! When using fresh ravioli, do you cook it first according to package instructions and then add to your recipe OR put them straight from the package into your recipe. Thanks for claryifing!
Teresa, usually if you use the dry ravioli, you need to cook them before hand. The ones from the fridge only need a few minutes of cooking so I did not precook them. Some people cook them for a few minutes before. It’s all up to you.
This recipe is amazing. My family does not like ravioli, but they ate every bite. So good. Thanks for sharing!
Hi Danielle
So happy to hear you enjoyed this recipe. Thanks for the review.
Delicious, a new favorite. The directions were very clear and easy to follow. I didn’t have to make any adjustments to the seasonings but I did add fully cooked meatballs for my resident carnivore. I especially liked that it called for everyday ingredients that i usually have on hand. I would serve this to friends with a green salad and crusty bread.
Glad you enjoyed the recipe Patricia and thanks so much for the review.
This recipe is delicious! One pan, easy and my taste buds were singing with joy. The alfredo sauce did get thick so today, when I make it again, ill be mindful of that part. Otherwise yummy !!!!!
I made this for dinner and it was delicious!!
Didn’t change much. Omitted the red pepper flakes . Used 1/2 the Italian seasoning. Will make again with mushrooms . Or not. Very good and quite simple to make. Yummy
Glad to hear you enjoyed it Shelley! Thanks for the review.
LOVE this delicious recipe. Have used it with ravioli, tortellini, farfalle, rigatoni, and – most recently – pumpkin gnocchi. I usually adjust recipes to my liking but this one is perfect as is. Thanks!
Happy you enjoyed it! Thanks for the review.
This is one great recipe!
One of the tastiest ravioli I’ve made / tasted.
Thank you!
Thanks for the review! I am glad to hear you enjoyed it.
This was great! I wish I could post a photo
So glad you enjoyed it. Thanks for the review. You can always share photos with me on my Instagram DM.