Ravioli with Garbanzos and Spinach
Transform your weeknight dinner routine with this hearty and flavorful Ravioli with Garbanzos and Spinach. Perfectly tender cheese ravioli is tossed in a creamy, garlicky sauce infused with the wholesome goodness of sautéed garbanzo beans and wilted baby spinach. With a touch of Parmesan and a hint of heat from crushed red pepper flakes, this 30-minute recipe delivers a rich, satisfying meal that's both comforting and nutrient-packed. The combination of fresh Mediterranean-inspired flavors, creamy textures, and a hint of spice makes this dish a standout for busy evenings or casual entertaining. Serve it with a crisp green salad and crusty bread for a complete meal that’s guaranteed to impress.
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Recipe Information
Ingredients
- 16 ounces Cheese ravioli (fresh or frozen)
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 medium Yellow onion, finely chopped
- 15 ounces Garbanzo beans (chickpeas), drained and rinsed
- 4 cups Baby spinach
- 1 cup Vegetable broth
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil and cook the ravioli according to the package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and chopped onion, cooking until fragrant and the onion is translucent, about 3-4 minutes.
Add the garbanzo beans to the skillet and cook for 2 minutes, stirring occasionally.
Stir in the baby spinach and cook until wilted, about 2-3 minutes.
Pour in the vegetable broth and heavy cream, stirring to combine. Let the mixture simmer for 3-4 minutes.
Add the cooked ravioli to the skillet, gently tossing to coat in the sauce. If the sauce is too thick, stir in some of the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
Sprinkle the Parmesan cheese and crushed red pepper flakes over the dish. Season with salt and black pepper to taste.
Serve warm, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 4370 mg | 190% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 17.2 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1067 mg | 82% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1043 mg | 22% | |
*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.
