Spinach Cheese Ravioli
A rustic Italian kitchen scene with a white ceramic bowl filled with plump cheese and spinach ravioli covered in creamy white sauce, garnished with fresh basil leaves and grated Parmesan cheese, set on a wooden table with a checkered cloth napkin and a fork beside the bowl
Ingredients
Nutrition Facts
* Nutritional information is approximate and may vary based on ingredients and preparation methods.
Instructions
Cook the Ravioli
Bring a large pot of salted water to boil. Carefully add the frozen ravioli and cook according to package directions, typically 4-6 minutes, until they float to the surface. Reserve 1/2 cup pasta water before draining gently in a colander.
Pro Tip:
Don't overcook the ravioli as they can burst open - they're done when they float to the top
Prepare the Cream Sauce
While ravioli cooks, heat butter and olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream, add nutmeg and black pepper. Simmer gently for 3-4 minutes until slightly thickened.
Pro Tip:
Keep the heat at medium to prevent the cream from breaking or curdling
Combine and Finish
Gently add the cooked ravioli to the cream sauce using a slotted spoon. Toss very carefully to coat without breaking the pasta. Add half of the Parmesan cheese and fresh basil, tossing gently. Add pasta water if needed for consistency.
Pro Tip:
Handle the ravioli very gently to avoid breaking them - use a large spoon to fold rather than stir vigorously
Serve
Remove from heat and taste for seasoning, adding salt if needed. Serve immediately in warmed bowls, topped with remaining Parmesan cheese and fresh basil. Offer additional cheese and black pepper at the table.
Pro Tip:
Serve immediately while hot as the cream sauce will thicken as it cools
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