The Best Sauces To Compliment Spinach And Cheese Ravioli

There are many different sauces that can be paired with spinach and cheese ravioli. A simple sauce of olive oil and parmesan is a classic Italian choice for fresh, stuffed pasta. A brown butter sage sauce is another option, with the addition of lemon to cut through the richness. A cream sauce with roasted garlic, chicken stock, and parmesan is another option, as is a simple alfredo sauce. For those who enjoy spice, a creamy garlic sauce with red pepper flakes can add a kick.

Browned butter and roasted garlic sauce

Ingredients

• 2 small heads of garlic
• 2 tablespoons avocado or olive oil
• 2 tablespoons unsalted butter
• 1 ½ cups (350 ml) heavy cream
• ⅓ cup (80 ml) chicken stock
• 1 cup freshly grated Parmesan cheese
• ⅛ teaspoon ground nutmeg
• Salt and pepper to taste
• 1 lb (500 g) spinach and ricotta ravioli
• 2 tablespoons fresh parsley, finely chopped

Instructions

• Preheat your oven to 356°F (180°C).
• Slice the tips off the bulb of garlic. Place on foil, drizzle generously with olive or avocado oil, and season with salt. Wrap the garlic in the foil.
• Roast in the oven for 45 to 60 minutes. Unwrap the foil and squeeze out the sticky, softened garlic cloves. Alternatively, you can roast the garlic in an air fryer for 20 minutes.
• In a large skillet, melt the butter over medium heat. Keep stirring until the butter turns brown and releases a nutty aroma.
• Once the butter is brown and smells nutty, add the mashed roasted garlic and stir until combined, about 20 seconds.
• Pour in the chicken stock and simmer for 3 minutes to reduce slightly.
• Add the heavy cream, nutmeg, salt, and pepper. Bring to a gentle simmer and cook for 5 minutes or until the sauce starts to thicken.
• Add the Parmesan cheese and cook until melted. If the sauce is too runny, add more Parmesan cheese or 1 tablespoon of cornstarch mixed with 2 tablespoons of water.
• Cook the ravioli in salted boiling water according to the package instructions. Use a slotted spoon to add the cooked ravioli to the sauce and gently mix.
• Garnish with fresh parsley and serve immediately.

Tips and Variations

• Browning the butter adds a nutty flavor and a hint of smokiness to the sauce. While it is not compulsory, it is a recommended step that adds depth to the dish with minimal effort.
• Roasting the garlic brings out sweet and nutty flavors, making it perfect for sauces. It is a straightforward process that involves roasting the garlic at a low temperature for a long time to allow the sugars to caramelize.
• This sauce pairs well with any ravioli filling, especially the classic combination of cheese and spinach.
• If you prefer a milder dish, omit the red pepper flakes.
• You can use fresh or frozen ravioli for this recipe.
• If using frozen ravioli, thaw it before adding it to the sauce.
• If you don't have baby spinach, regular spinach can be used instead. Chop it into bite-sized pieces.
• For the best melting texture, shred your own cheese.

Creamy cheese sauce

Ingredients

• Unsalted butter
• All-purpose flour
• Fresh garlic
• Whole milk
• Heavy cream
• Italian seasoning
• Salt and pepper
• Fresh baby spinach
• Freshly grated parmesan cheese
• Four cheese ravioli
• Fresh mozzarella cheese
• Fresh basil

Optional Ingredients

• Red pepper flakes
• Chicken stock
• Chicken, Italian sausage, or shrimp
• Asparagus, artichoke hearts, or sundried tomatoes

Method

• Preheat the oven to 400°F.
• Heat a large ovenproof skillet over medium flame.
• Add butter, and once melted, sprinkle in the flour. Cook for a minute.
• Add the minced garlic along with the milk, heavy cream, Italian seasonings, salt, and pepper. Cook until the sauce thickens, for 4-5 minutes.
• Add the baby spinach and cook until wilted.
• Sprinkle the parmesan cheese over the sauce and add in the raviolis. Cook for a minute until everything comes together.
• Layer the skillet with mozzarella cheese on top and sprinkle some red chili flakes.
• Place the skillet in the oven and bake for 12-15 minutes until the cheeses are melted and bubbling.
• Garnish the cheesy ravioli skillet with fresh basil and serve while still warm.

Tips

• If the sauce is too thick, thin it out with chicken stock or additional milk.
• You can use fresh or frozen ravioli for this recipe.
• If you don't have baby spinach, you can use regular spinach instead. Roughly chop the spinach so the pieces are bite-sized.
• Shred your own cheese for the creamiest texture and best melt.
• If you don't like spice, omit the red pepper flakes.
• Leftovers can be stored for up to 5 days and reheated in the microwave or a low oven.

Bechamel sauce

Ingredients:

• Butter
• Flour
• Milk (whole milk or regular)
• Salt
• White Pepper
• Nutmeg
• Spinach
• Cheese Ravioli
• Fresh Herbs (optional)

Instructions:

Start by cooking your ravioli according to the package instructions. Set them aside when they are done.

In a separate saucepan, melt some butter over medium heat. Add an equal amount of flour to the melted butter and whisk them together until they are well combined and slightly darkened in color. This mixture is called a roux and will form the base of your sauce.

Gradually pour in warm milk, continuously whisking as you do so. Keep whisking until the mixture thickens and becomes smooth. Be patient during this process, as it may take some time. Do not let the mixture boil.

Once your béchamel sauce has reached the desired thickness, add salt, white pepper, and a pinch of nutmeg to taste. If the sauce becomes too thick, you can thin it out with additional milk.

Now, it's time to add some flavor! Sauté some spinach in a separate pan and add it to the béchamel sauce. You can also include ingredients like garlic, shallots, or onions for extra flavor. If you want a more indulgent sauce, stir in some freshly grated parmesan cheese until it melts.

Finally, combine your cooked ravioli with the béchamel sauce. Sprinkle in some fresh herbs like basil or chives, if desired. Serve your ravioli hot, and enjoy the creamy, delicious flavors!

This béchamel sauce is an excellent choice for spinach and cheese ravioli, as it complements the flavors without overwhelming them. It's a simple yet indulgent sauce that will elevate your ravioli dish.

Carbonara sauce

Ingredients:

• 18-20 oz of spinach and cheese ravioli (or whatever flavour you prefer)
• 1/3 lb of pancetta, guanciale, or bacon, roughly chopped
• 4 large egg yolks, room temperature
• 1 cup of Pecorino, finely grated
• Salt and pepper, to taste

Instructions:

• Bring a large pot of salted water to a boil.
• In a large, heavy-bottomed saucepan over medium heat, add the pancetta (or chosen protein) and cook until crispy. Turn off the heat and leave everything in the pot.
• In a separate bowl, whisk together the egg yolks and Pecorino, and add a pinch of salt and pepper.
• Cook the ravioli according to the package directions. Once they are floating, add them to the saucepan with the pancetta and grease, and gently toss.
• Slowly pour a ladle of the pasta water into the egg and cheese mixture, whisking vigorously to temper the eggs.
• Pour the tempered egg mixture into the saucepan with the ravioli and bacon, slowly stirring everything together.
• Toss everything together and slowly add more pasta water until the sauce reaches your desired consistency.
• Serve with more cheese on top, if desired.

Olive oil and parmesan

To prepare this dish, cook your ravioli according to the package instructions. In a separate pan, heat some olive oil and add your desired amount of parmesan cheese. Toss the cooked ravioli in the pan until it is coated in the olive oil and parmesan mixture. You can also add some red pepper flakes for an extra kick of heat.

If you want to make a slightly more complex sauce while still keeping olive oil and parmesan as the stars of the dish, you can create a garlic cream sauce. To make this sauce, roast some garlic in the oven until it is soft and sticky. In a separate pan, heat some olive oil and fry the roasted garlic until fragrant. Add some chicken stock and heavy cream, and simmer until the sauce thickens. Finally, stir in some grated parmesan cheese until it is melted. Toss your cooked ravioli in this sauce and serve immediately.

This olive oil and parmesan sauce is a great way to enhance the flavour of your spinach and cheese ravioli while keeping the dish quick and easy to prepare.

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