Ravioli in Creamy Garlic and Spinach White Sauce
Cheese ravioli in lightened up version of traditional cream sauce with added nutrition from spinach and a big flavor boost from fresh herbs.
Ingredients
- ½ lb frozen cheese ravioli about 250 g
- 1 tablespoon butter
- 1 clove garlic minced (about ½ teaspoon)
- 1 small shallot finely chopped
- 1 cup finely chopped spinach
- ¼ cup heavy cream
- ¼ cup milk or as required to reach desired consistency
- ¼ cup freshly grated parmesan cheese
- 1 tablespoon chopped chives optional
- ½ tablespoon chopped basil
- A pinch of nutmeg optional
- Italian seasoning to taste
- Salt and fresh ground black pepper to taste
- Red pepper flakes optional
Instructions
- Cook ravioli according to package directions.
- While the ravioli is cooking, set a heavy bottomed, nonstick skillet on medium high heat and add butter.
- Wait for the butter to melt and then add garlic and shallot. Cook for about 30 seconds and then add spinach.
- Cook for about 2-3 minutes till the spinach is wilted.
- Carefully add in the heavy cream and start whisking. Keep at it till the cream boils a bit – about 4 minutes. Add in milk if you want to make the sauce thinner.
- Add parmesan chees and stir toi melt and mix. After the parmesan becomes part of the sauce, add the seasoning. Give the sauce a taste check.
- By now your ravioli should be done. Drain the ravioli and add to the sauce. Stir to coat. Sprinkle chives and basil and give one final mix.
- Serve piping hot sprinkled with extra herbs or drizzled with extra virgin olive oil.
Notes
You can use other fresh herbs if you like.
If using dried herbs, use less than the amounts suggested.
You can cook the ravioli ahead of time and store drizzled with olive oil so that they do not stick to each other.
