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.
Servings: 4 Servings
Ingredients
- 20 oz spinach and ricotta ravioli frozen or fresh
- 2 tablespoons unsalted butter
- 1 tablespoon garlic sliced
- ⅓ 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
Instructions
- 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.
Notes
- 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.
Nutrition
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