Creamy Cheese Ravioli and Spinach

4.75 from 60 votes

Creamy cheese and spinach ravioli is smothered in a silky, rich sauce for a grown-up version of a classic favorite pasta dish.

Prep Time10

Cook Time30

Total Time40

Course: Main Dish

Cuisine: Italian

Servings: Servings

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.

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.