What Sauces To Serve With Spinach Ravioli

Ingredients

• 1 oz pine nuts
• 1 tbsp extra virgin olive oil
• 1 tsp butter
• 1-2 cloves garlic, minced
• 2-3 handfuls of spinach leaves
• Salt and pepper, to taste
• A pinch of fresh nutmeg powder
• 1 cup ricotta cheese
• A pinch of fresh lemon zest
• ¼ cup freshly grated Parmigiano-Reggiano
• Fresh lasagna sheets
• 1 egg, for egg wash
• 1 tsp liquid of choice (ex. water, cream, or milk), for egg wash

Instructions

1. Toast the pine nuts with a pinch of salt to draw out the moisture. Roast until you get a nice golden-brown color. Remove, process in a blender or food processor, and set aside.
2. In the same pan, add a drizzle of extra virgin olive oil and the minced garlic. Now add in the butter and cook the garlic until golden brown.
3. Add spinach leaves and season with salt and pepper. Mix well and then add the nutmeg powder.
4. Sauté the spinach until most of the water is out of the leaves, then remove from the pan and set the spinach mixture on a cutting board. 
5. Run a knife across the spinach to finely mince it, then pat it down with a dry paper towel to remove the excess moisture. 
6. In a bowl, add ricotta cheese, lemon zest, and (our favorite) freshly grated Parmigiano-Reggiano. Give it a good mix, then add the minced spinach and toasted pine nuts. Mix well and taste the filling to adjust the flavor.
7. Make sure that the ravioli filling is not runny, chunky, or too dry. It should have the consistency of a thick paste.
8. Roll out a long sheet of fresh lasagna — you can either buy them or use any recipe you like to make the pasta sheet. Cut the corners of the sheet to make a perfect rectangular shape.
9. Visually divide the pasta sheet into different sections and drop in 1–2 tablespoons of the prepared filling on the sheet, equally spacing out the fillings. 
10. Fold the pasta sheet over the fillings to create an envelope and brush the openings with a light egg wash to seal.
11. Cut the pasta sheet into equal squares with each filling at the center. Voila! You have successfully created fresh spinach ravioli.
12. Boil the ravioli in a pot with water and a pinch of salt. Cook until the ravioli comes up to the surface, which would indicate that the pasta has been cooked.
13. Carefully remove with a slotted spoon and set aside to keep warm as you make a sauce. Reserve the leftover water as an ingredient for your sauce recipe of choice.

Try out this amazing ravioli red sauce made from tomato paste, chicken broth, and fresh herbs! This is the best sauce for spinach ravioli and is a great alternative to white sauces. 

1. In a pot, add butter and garlic. Sauté until golden brown. 
2. Add 2 tsp of flour, 1 tbsp of tomato paste, and ½ tsp each of dried oregano, onion powder, and dried basil. Top it off with a pinch of mustard powder and mix well.
3. Add 1 tbsp of pasta water and mix well, then add a drizzle of chicken broth and keep mixing to remove lumps. Continue adding chicken broth 1 tbsp at a time until you have the right consistency for the sauce. 
4. Add a splash of milk and then cook the mixture until it becomes thick again. Now add 2 tbsp of cream cheese and 2 tbsp of Rotel with green chilies. 
5. Finish thickening the sauce with parmesan cheese and then add in the spinach ravioli to warm up.
6. Garnish with chopped parsley and red chili flakes. Enjoy!

Keep it traditional and simple by going with a tasty white sauce that can be prepared under 10 minutes. This sauce will provide a familiar taste and will give the spinach ravioli a rounded and lip-smacking flavor. 

1. In a pan, add a bit of butter. Once melted, add in 1-2 cloves of minced garlic and sauté for a minute or two. 
2. Add 2 tsp of flour (or cornstarch). Mix the flour with the butter and garlic, then add in a bit of the reserved pasta water.
3. Keep mixing the flour into the pasta water until all the lumps disappear. If the water reduces, add a bit more until you have a smooth, thick paste. 
4. Add ½ cup of whole milk (you can also go with skimmed milk), then reduce until the mixture has a smooth and slightly thick consistency.
5. Add ½ tsp of pepper, ½ tsp of dried oregano, and salt to taste. Mix well.
6. Combine the cooked ravioli with the sauce, then top with ½ cup of cream. Gently mix the pasta into the sauce and cook until you get the desired sauce consistency.
7. Top with chopped parsley (optional) and enjoy!

Want to get right into the ravioli without waiting? Then you need to check out this ultra-simple and delicious recipe that will greatly accentuate the flavor of the spinach ravioli without the use of flashy ingredients.

1. In a pan, melt butter and add a sprinkle of dried thyme, oregano, basil, and sage — you could alternately use a dash of an Italian Seasoning spice blend if you have one.
2. Mix and cook for about 30 seconds, then add a splash of pasta water. 
3. Thicken the sauce with freshly grated Parmigiano-Reggiano and cook until the sauce has a thick consistency. 
4. Drop in the ravioli in the pan and cook for about 1-2 minutes.
5. Garnish with a bit more freshly grated cheese. Voila! 

Make this 5-minute ravioli sauce and enjoy a restaurant-level dish at home! 

1. Heat a pan at medium heat and add 3 tbsp of sun-dried tomato pesto (any brand) and 2 cloves of minced garlic. Cook for about 1-2 minutes.
2. Add 3-4 sliced basil leaves and ½ cup of cream. Let the mixture simmer for another 1-2 minutes. 
3. Add a splash of the reserved pasta water to loosen the sauce, then slightly reduce until you have the right consistency. 
4. Add the cooked spinach ravioli and season with salt and pepper to taste — you can also add a bit more pasta water if you think the sauce is too dry.
5. Garnish with parmesan cheese and enjoy! 

We love this classic and umami-laden ravioli sauce with a thick, tomatoey base. This sauce is the perfect pairing with spinach ravioli, especially if you want to impress someone!

1. In a pan, add a drizzle of olive oil, then add 1 finely diced onion. Cook until the chopped onions have softened.
2. Add 1-2 cloves of minced garlic and cook for about 30 seconds. Stir continuously so that the garlic doesn’t burn on one side. 
3. Next, add a handful of sliced red bell peppers. Stir and cook for about a minute.
4. Add 2 tsp of Italian seasoning, a dash of chili flakes, black pepper, and a pinch of salt. Mix well and cook for about one minute.
5. Add 2 tbsp of tomato puree and water it down with a splash of white wine (optional). Slightly reduce the mixture by cooking for 1-2 minutes. 
6. Add roasted cherry tomatoes (about ⅔ cup), ½ cup of chicken stock, and ⅓ cup of cream. 
7. Top it off with a splash of pasta water and then reduce until you have the right consistency. Add in the ravioli and gently mix the pasta with the sauce.
8. Garnish with a bit of fresh spinach and grated Parmigiano-Reggiano. Wait until the cheese has melted and the spinach has wilted, then take the sauce off the heat.
9. Serve with freshly chopped parsley and enjoy!

Yes, you can! Pan-frying works best with fresh, store-bought ravioli.

1. Add olive oil to a hot skillet over medium heat, then place the spinach ravioli in the pan.
2. Cook until golden brown, then add a splash of water.
3. Cover and let the pasta steam until al dente.
4. You can then serve the ravioli with any sauce!

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