Creamy Ravioli Florentine
Indulge in the comforting decadence of Creamy Ravioli Florentine, a restaurant-quality dish that's perfect for weeknight dinners or special occasions. This irresistible recipe features tender cheese ravioli enveloped in a rich, velvety cream sauce infused with sautéed garlic, Parmesan, and a hint of nutmeg. Wilted fresh spinach adds a burst of color and nutrients, while the smooth blend of whole milk and heavy cream creates a luxurious texture that clings to every bite. Ready in just 30 minutes, this one-pan pasta is both elegant and easy to prepare. Top it with a sprinkle of fresh parsley for a pop of freshness, and serve it alongside crusty bread or a crisp salad for a complete, satisfying meal. Perfect for fans of creamy pasta dishes, this ravioli recipe is sure to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 500 grams Cheese ravioli
- 2 tablespoons Unsalted butter
- 3 units Garlic cloves, minced
- 1.5 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 0.5 cups Heavy cream
- 0.5 cups Grated Parmesan cheese
- 4 cups Fresh spinach leaves
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the cheese ravioli according to the package instructions. Once cooked, drain and set aside, tossing lightly with olive oil to prevent sticking.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
Sprinkle the flour over the garlic and butter mixture. Stir continuously for about 1 minute to create a roux.
Slowly pour in the milk and heavy cream, whisking constantly to combine and avoid lumps. Bring the mixture to a gentle simmer and cook for 2-3 minutes until slightly thickened.
Stir in the grated Parmesan cheese, nutmeg, salt, and black pepper. Continue to cook, stirring, until the cheese is melted and the sauce is smooth.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until the spinach wilts and integrates into the sauce.
Gently fold the cooked ravioli into the skillet, ensuring it is well coated with the creamy spinach sauce.
Remove the skillet from heat and let the dish rest for 1-2 minutes to allow the flavors to meld.
Serve the Creamy Ravioli Florentine warm, garnished with chopped fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 4484 mg | 195% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 26.6 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 1533 mg | 118% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1758 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
