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Homemade Spinach and Ricotta Ravioli recipe is a classic Italian dish that features tender pasta pockets filled with a creamy mixture of spinach and ricotta cheese, making it a perfect choice for a special dinner or a weekend cooking project. Follow this easy-to-follow recipe and impress your family and friends with a delicious and elegant meal.

Spinach and ricotta ravioli with cream sauce in a dutch oven.
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When you’re short on time but still want a delicious homemade meal, this Spinach and Ricotta Ravioli is the perfect solution. Ready in just 20 minutes, it’s the perfect mix of convenience and indulgence. Plus, it’s so easy to make that you’ll have more time to relax and enjoy dinner.

Why You’ll Love This Easy Ravioli Recipe

  • It’s easy. Using store bought ravioli makes this dish simple to prepare. You can focus your homemade energy on the sauce and use the shortcut of packaged pasta.
  • Rich and Creamy Filling: The combination of spinach and ricotta provides a delightful, creamy filling that is both savory and satisfying.
  • Versatile Dish: This recipe can be easily adapted to include different ingredients or dietary preferences.

Spinach and Ricotta Ravioli Ingredients

Ingredients needed for spinach and ricotta ravioli.
  • Ravioli: Use either fresh (typically found in the deli section) or frozen spinach and ricotta ravioli to make this dish.
  • Sauce: Sauteeing the garlic in butter gives the sauce an amazing base flavor. Using low-sodium chicken broth (or vegetable broth) and heavy cream as the liquids in the sauce make for a tasty, thick, luxurious topping for the pasta. 
  • Seasonings: Adding Italian seasoning, salt, and ground pepper to the sauce brings in some freshness. If you don’t have Italian seasoning, mix dried basil, oregano, thyme, parsley, and garlic powder.
  • Parmesan cheese: Use a high-quality grated parmesan, or grate your own for the freshest flavor.
  • Fresh parsley: Adding fresh herbs to garnish gives the dish brightness in color and taste.  

Ravioli Sauce Variations

  • Marinara Sauce: Warm up your favorite marinara sauce and coat the ravioli generously.
  • Creamy Alfredo Sauce: A rich, creamy Alfredo sauce pairs wonderfully with spinach ravioli.
  • Pesto Sauce: Toss the ravioli with fresh basil pesto for a light and flavorful option.
  • Olive Oil and Garlic: Sauté minced garlic in olive oil, toss with ravioli, and finish with grated Parmesan.

How To Make Spinach and Ricotta Ravioli

Adding sliced garlic to the cream sauce.
Step 1: Prepare the pasta and begin the sauce. Cook the ravioli according to the package, and set it aside. Saute the garlic and butter for a minute, then stir in the broth and bring to a boil for 2-3 minutes. 
Seasoning the cream sauce for ravioli.
Step 2: Add the cream and seasonings. Stir in the heavy cream and bring to a boil, then add the seasonings and simmer for a couple of minutes.
Add cooked ravioli to the cream sauce.
Step 3: Mix in the cheese and raviolis. Add the grated cheese and simmer for a couple of minutes, until the sauce is thickened. Then add the raviolis and toss until warm and thoroughly coated in sauce. 
A dutch oven with spinach and cheese ravioli.
Step 4: Garnish and serve. Sprinkle with fresh parsley and serve.

Tips To Make This Best Spinach Ravioli

  • Use Fresh Ingredients: Use fresh garlic rather than jarred garlic for the best flavor.
  • Don’t Overcook: Follow the package instructions for cooking time, usually around 3-5 minutes. Overcooking can make the ravioli mushy and cause the filling to leak.
  • Sauce: Lighten up the sauce by using half-and-half instead of cream.
  • Cook in Batches: Avoid overcrowding the pot when boiling ravioli to ensure even cooking.
  • Add Protein: Add chicken, shrimp, lobster or scallops to make this meal more filling.
A spoon serves a piece of ravioli from a dutch oven.

What to Serve with Spinach and Ricotta Ravioli Recipe

Storing and Reheating

Storing: Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat: Reheat in a skillet over medium heat for 3-5 minutes or in the microwave for 1-2 minutes. Add a splash of milk or cream to loosen the sauce, if it’s too thick.

Freezing: Freeze the cooked and sauced ravioli in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. 

Alternative Cooking Methods

Instant Pot: For fresh ravioli, cook in the instant pot on the saute function. Or cook frozen ravioli for 2 minutes at high pressure with a quick release. Then set aside. Bring the sauce together on the SAUTE function. 

Oven: For a twist, bake the cooked and sauced ravioli in a baking dish at 350 degrees F for 20 minutes to get a brown and bubbly top. 

Close up of spinach and ricotta ravioli.

Frequently Asked Questions

Can I use a different flavor of ravioli?

Yes, a mushroom or four cheese ravioli would go well with the creamy sauce. 

Can I add vegetables to this recipe?

You can add vegetables like cherry tomatoes, fresh spinach, or chopped mushrooms. Sauté them along with the garlic for a few minutes to soften. 

How do I prevent ravioli from sticking together?

Dust the ravioli with flour and make sure they are not touching when placed on a tray or in boiling water.

What sauce pairs best with spinach and ricotta ravioli?

A simple butter and sage sauce, marinara, or a light cream sauce are excellent choices.

A fork picks up a piece of spinach filled ravioli.

More Italian Pasta Dishes

Spinach and Ricotta Ravioli is a must-try for pasta lovers looking to add a touch of homemade elegance to their meals. It’s the perfect combination of easy and delicious. It comes together quickly in under 30 minutes so when you need an effortless crowd pleaser, putting this spinach and ricotta ravioli on the table is the solution.

If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

5 from 2 votes

Spinach and Ricotta Ravioli

This flavorful pasta dish features premade spinach and ricotta ravioli in a savory, garlicky, creamy sauce for a quick and delicious dinner that’s sure to become a family favorite.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 Servings


  • 20 oz spinach and ricotta ravioli, frozen or fresh
  • 2 tablespoons unsalted butter
  • 1 tablespoon garlic, sliced
  • cup low-sodium chicken broth
  • 1 cup heavy cream
  • ½ teaspoon dried Italian seasonings
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup parmesan cheese, grated
  • Fresh parsley, to garnish


  • Cook the spinach and ricotta ravioli according to the package instructions and set it aside.
  • Meanwhile, prepare the sauce by heating a large skillet over medium heat. Add the butter and garlic, and sauté for a minute. Stir in the chicken broth and let it boil for 2-3 minutes.
  • Pour in the heavy cream and once it starts to boil, add the Italian seasonings, salt, and pepper. Let it simmer for 2 minutes.
  • Add the parmesan cheese and allow the sauce to simmer for 2 more minutes. Add the cooked raviolis and toss them in the sauce. If the pasta looks a little dry, add about ½ cup of the cooked pasta water and toss again.
  • Once done, garnish with parsley and serve.


  • Use Fresh Ingredients: Use fresh garlic rather than jarred garlic for the best flavor.
  • Don’t Overcook: Follow the package instructions for cooking time, usually around 3-5 minutes. Overcooking can make the ravioli mushy and cause the filling to leak.
  • Sauce: Lighten up the sauce by using half-and-half instead of cream.
  • Cook in Batches: Avoid overcrowding the pot when boiling ravioli to ensure even cooking.


Calories: 765kcal | Carbohydrates: 62g | Protein: 26g | Fat: 47g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 170mg | Sodium: 1.38mg | Potassium: 105mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1.131IU | Vitamin C: 1mg | Calcium: 218mg | Iron: 15mg
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5 from 2 votes (1 rating without comment)

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