Ravioli and Spinach Supper
Elevate your weeknight dinner game with this quick and delicious Ravioli and Spinach Supper, a comforting yet elegant one-pan meal that’s ready in just 20 minutes. Featuring tender cheese ravioli coated in a buttery garlic sauce and tossed with vibrant baby spinach, this dish strikes the perfect balance between indulgent and wholesome. A touch of red pepper flakes adds subtle heat, while a splash of fresh lemon juice brightens every bite. Finished with a generous sprinkle of Parmesan cheese, this easy-to-make recipe is a crowd-pleaser that feels like a restaurant-quality meal at home. Perfect for busy evenings, it delivers maximum flavor with minimal effort, making it a go-to for satisfying family meals or easy entertaining.
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Recipe Information
Ingredients
- 18 ounces cheese ravioli
- 8 cups baby spinach
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic
- 0.5 teaspoons red pepper flakes
- 0.5 cups grated Parmesan cheese
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon lemon juice
Instructions
Bring a large pot of salted water to a boil. Cook the cheese ravioli according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the ravioli and set it aside.
Meanwhile, thoroughly rinse the baby spinach and set aside.
In a large skillet, heat the unsalted butter and olive oil over medium heat until the butter melts and starts to sizzle.
Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant. Stir in the red pepper flakes.
Add the baby spinach to the skillet and toss to coat in the butter and garlic mixture. Cook for 2-3 minutes, stirring occasionally, until the spinach wilts.
Reduce the heat to low and gently add the cooked ravioli to the skillet. Toss to combine the ravioli with the spinach mixture.
Slowly stir in the reserved pasta water, a little at a time, until the sauce comes together and coats the ravioli evenly.
Season with salt, black pepper, and lemon juice. Sprinkle the grated Parmesan cheese over the top and gently toss to combine.
Serve the ravioli and spinach mixture immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 3883 mg | 169% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 9.1 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1241 mg | 95% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 782 mg | 17% | |
*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.
