If you are looking for a dish that feels like a warm hug on a plate, this Creamy Pesto Ravioli with Spinach Recipe is going to be your new favorite. It brings together delicate cheese ravioli in a luscious, herb-packed pesto cream sauce, all brightened up with fresh spinach. Every bite combines the richness of cream, the vibrant green of pesto, and the comforting texture of tender pasta, making it perfect for a quick weeknight dinner or an impressive meal when friends are over. Trust me, once you try this dish, it’ll become a beloved staple in your kitchen.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that come together beautifully to create layers of flavor and texture. Each item plays an essential role, whether it’s the creamy texture, the herbal brightness, or the fresh green pop from spinach.
- Chicken or vegetable broth (1/2 cup): Adds depth and a subtle savory base for the sauce that won’t overpower the pesto.
- Pesto (1/2 cup): This star ingredient infuses the dish with fresh basil, pine nuts, garlic, and Parmesan, providing that signature green vibrancy.
- Heavy/whipping cream (1 cup): The source of the rich and silky texture that makes this sauce irresistibly creamy.
- Lemon juice (1 teaspoon): A small squeeze brightens up all the rich flavors and balances the creaminess wonderfully.
- Refrigerated cheese ravioli (1 pound): The tender, cheesy pillows that soak up the sauce perfectly.
- Fresh baby spinach (2 cups, packed): Adds a fresh, slightly earthy note and a beautiful green contrast that makes the dish pop.
- Salt and pepper (to taste): Essential seasonings to enhance and balance all the flavors.
- Freshly grated Parmesan cheese (optional): A delicious finishing touch that layers in extra umami.
How to Make Creamy Pesto Ravioli with Spinach Recipe
Step 1: Build the Sauce Base
Start by adding chicken broth, pesto, heavy cream, and lemon juice into a skillet set over medium-high heat. Give everything a good stir to ensure that the pesto melts smoothly into the creamy broth. This step is all about melding flavors and getting the sauce to the perfect base consistency just as it begins to bubble.
Step 2: Add the Ravioli
Once your sauce is gently bubbling, stir in the cheese ravioli. They will soak up the delicious flavors as they cook, so it’s essential to coat each piece evenly in that vibrant green sauce.
Step 3: Simmer with the Lid On
Reduce the heat to medium-low and cover the pan. Let the ravioli cook in the sauce for 5 minutes. This allows the pasta to soften and the cream and pesto mixture to thicken just enough while infusing the ravioli.
Step 4: Check Sauce Thickness and Stir
After 5 minutes, give the ravioli a gentle stir. The sauce should have thickened nicely by now. If it seems a bit too runny for your preference, continue cooking with the lid off for another couple of minutes. This step ensures you get that perfect creamy texture that clings so well to every ravioli.
Step 5: Add the Spinach
Now gently stir in the fresh baby spinach. Cover the pan once more and let it sit for a minute or two so the spinach wilts into the sauce. This addition brings fresh color and a subtle earthy flavor that balances the richness beautifully.
Step 6: Season and Serve
Finally, season the dish with salt and pepper to taste. If you love cheese as much as I do, sprinkle freshly grated Parmesan on top for that extra cheesy punch. Your creamy pesto ravioli with spinach is now ready to be enjoyed!
How to Serve Creamy Pesto Ravioli with Spinach Recipe
Garnishes
When it comes to garnishing, less is more. Fresh basil leaves add a lovely aroma and visual appeal. Toasted pine nuts sprinkled on top give a delightful crunch and enhance the pesto flavor. Don’t forget an extra shower of Parmesan—its salty creaminess completes the flavor profile perfectly.
Side Dishes
This dish holds its own beautifully, but if you want to add some sides, a crisp green salad with a light vinaigrette can balance the creaminess wonderfully. Garlic bread or a crusty baguette are great for dipping and soaking up every last bit of that dreamy sauce.
Creative Ways to Present
Try serving the ravioli family-style in a large shallow bowl for a cozy, communal feel. Or plate individual portions garnished with bold green microgreens and a drizzle of extra virgin olive oil for a restaurant-worthy touch. Presentation is a fun way to elevate this comforting classic!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (although that’s rare!), store them in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it chills, but a gentle reheat will bring it back to that creamy perfection.
Freezing
This dish is best enjoyed fresh, but you can freeze leftover ravioli separately without the sauce to maintain pasta texture. Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Thaw in the fridge before reheating with freshly made sauce.
Reheating
To reheat, gently warm the ravioli in a skillet with a splash of cream or broth to loosen the sauce. Stir frequently over low heat until heated through but be careful not to boil, so the cream sauce keeps its silky consistency.
FAQs
Can I use homemade pesto for the Creamy Pesto Ravioli with Spinach Recipe?
Absolutely! Homemade pesto is fantastic and brings fresh, vibrant flavors that can elevate this dish even more. Just make sure your pesto is well-balanced so the cream sauce doesn’t overpower it.
Is there a vegetarian option for the broth?
Yes, a vegetable broth works perfectly here, and it keeps the dish entirely vegetarian without sacrificing flavor. Just choose a good-quality broth for the best results.
Can I substitute frozen spinach for fresh?
You can, but fresh spinach has a better texture and taste in this recipe. If using frozen, make sure to thaw and squeeze out excess water before adding it to prevent the sauce from becoming too watery.
Is there a lighter alternative to heavy cream?
If you want to lighten up the dish, you can try half-and-half or a mixture of milk and cream, but keep in mind the sauce won’t be as rich and luscious. Adjust seasonings accordingly to keep robust flavor.
How do I prevent ravioli from sticking together while cooking?
Stir the ravioli gently but thoroughly when adding them to the sauce, and make sure your pan isn’t overcrowded. Using refrigerated ravioli rather than frozen minimizes sticking as well.
Final Thoughts
Making the Creamy Pesto Ravioli with Spinach Recipe is like inviting comfort and elegance to your dinner table with minimal fuss. The rich, creamy sauce paired with fresh spinach and tender ravioli creates a dish that’s both simple and impressive. I can’t recommend this enough—once you try it, you’ll understand why it’s such a favorite. So grab your skillet, whip this up, and get ready for some seriously happy taste buds!
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Creamy Pesto Ravioli with Spinach Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Creamy Pesto Ravioli recipe delivers a luscious and comforting meal in just 15 minutes. Tender cheese ravioli cooked in a smooth blend of pesto, cream, and broth creates a rich sauce, complemented by fresh baby spinach and a hint of lemon juice for brightness. Perfect for a quick weeknight dinner, it’s both flavorful and easy to prepare.
Ingredients
Sauce and Base
- 1/2 cup chicken or vegetable broth
- 1/2 cup pesto
- 1 cup heavy/whipping cream
- 1 teaspoon lemon juice
Main Ingredients
- 1 pound refrigerated cheese ravioli
- 2 cups (packed) fresh baby spinach
Seasoning and Toppings
- Salt & pepper (to taste)
- Freshly grated parmesan cheese (optional, to taste)
Instructions
- Prepare the sauce: In a skillet over medium-high heat, combine the chicken broth, pesto, heavy cream, and lemon juice. Stir well to incorporate the pesto evenly and allow the mixture to come to a gentle bubble.
- Add the ravioli: Once the sauce starts bubbling, add the refrigerated cheese ravioli directly into the skillet, distributing them evenly.
- Cook the ravioli: Cover the skillet with a lid and reduce heat to medium-low. Let the ravioli cook for 5 minutes, allowing them to heat through and the sauce to thicken slightly.
- Check and adjust sauce: Stir the ravioli gently; if the sauce remains too watery, continue cooking uncovered for an additional 2-3 minutes until it reaches desired consistency.
- Add spinach: Stir in the fresh baby spinach, cover the pan again, and let it wilt for 1-2 minutes, mixing spinach evenly into the creamy sauce.
- Season and serve: Taste and season the dish with salt and pepper as needed. Optionally, sprinkle freshly grated parmesan cheese on top before serving to enhance flavor.
Notes
- You can substitute chicken broth with vegetable broth to keep it vegetarian-friendly.
- Lemon juice adds a subtle brightness, but can be omitted if preferred.
- For a lighter version, replace heavy cream with half-and-half or a plant-based cream alternative.
- If using frozen ravioli, add a couple of extra minutes to the cooking time.
- Feel free to add toasted pine nuts or sun-dried tomatoes for extra texture and flavor.
