Andy Montoya
Spinach and cheese ravioli is a classic pasta dish that can be served with a variety of sauces. A popular choice is a creamy sauce, which can be made with whole milk and heavy cream to give it a silky texture. For a more indulgent option, an alfredo-style sauce can be used, which is typically made with butter, cream, and parmesan cheese. Another option is a white sauce, which is a lightened-up version of a traditional cream sauce with added spinach and fresh herbs.
| Characteristics | Values |
|---|---|
| Sauce type | Creamy, garlic, spinach, white, Alfredo |
| Ingredients | Unsalted butter, whole milk, heavy cream, salt, pepper, Italian seasoning, red chilli flakes, fresh baby spinach, olive oil, shallots, garlic |
| Notes | This sauce is a more grown-up version of the classic ravioli dish |
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What You'll Learn
Creamy cheese sauce
A creamy cheese sauce is a great option for spinach and cheese ravioli. You can make a homemade alfredo-style sauce, which is a quick and easy way to jazz up store-bought ravioli. To make the sauce, you'll need unsalted butter, whole milk, heavy cream, and seasoning such as salt, pepper, Italian seasoning, and red chilli flakes. You can also add garlic and parmesan to your sauce for extra flavour.
To make the sauce, start by melting the butter in a saucepan over medium heat. Add your milk and cream, and whisk until well combined. Then, add your seasonings and stir until the sauce thickens. Finally, add your cheese and stir until melted.
You can also add some extra vegetables to your sauce, such as onions, garlic, and spinach. Simply sauté your vegetables in a pan with a little olive oil before adding them to your sauce.
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Alfredo sauce
To make Alfredo sauce, start by melting butter in a saucepan over medium heat. Then, add heavy cream and bring the mixture to a gentle simmer. Next, stir in grated Parmesan cheese and season with salt and pepper to taste. Continue stirring until the sauce is smooth and well combined. If you prefer a thinner sauce, you can add a small amount of milk or cream to adjust the consistency.
For an extra flavour boost, consider adding minced garlic or garlic powder to the sauce. You can also experiment with adding fresh or dried herbs, such as basil, parsley, or oregano. If you like a little spice, a pinch of red pepper flakes can add a nice kick.
When combining the sauce with the ravioli, simply toss the cooked ravioli in the sauce, ensuring each piece is well coated. You can serve the ravioli as-is or bake it in the oven for a few minutes to create a warm and bubbly dish.
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Garlic parmesan sauce
Here's a quick recipe: Start by melting some butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Then, pour in some white wine and bring the mixture to a boil. Simmer until the wine is almost gone. Next, add the heavy cream and bring the sauce to a boil again, being careful not to let it boil over. Finally, stir in the grated parmesan cheese and season with salt and pepper to taste.
This sauce is versatile and can be used for more than just ravioli. Try it as a pizza sauce, dip for chicken wings, or a creamy sauce for roasted potatoes.
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Cream sauce
A cream sauce is a great option for spinach and cheese ravioli. This sauce is a grown-up alternative to the usual red tomato sauce, and it's easy to make. Start by sautéing some shallots and garlic in a mixture of butter and olive oil. This will stop the butter from burning. Then add in some whole milk and heavy cream to give the sauce a silky texture. Season with salt, pepper, Italian seasoning, and a bit of red chilli flake for heat. You can also add some red pepper flakes for an extra kick. This sauce is perfect for smothering your ravioli in, and it's a great way to add some extra nutrition and flavour to your dish.
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Brown butter sage sauce
To make the sauce, start by melting butter in a saucepan over medium heat. You'll want to use unsalted butter so that you can control the saltiness of the final dish. Keep an eye on the butter as it melts – you want it to turn a deep golden brown, but be careful not to burn it. Once the butter is browned, add some fresh sage leaves and cook for a further minute or two, until the sage is crispy.
This sauce is perfect for spinach and cheese ravioli as the nutty, caramelised flavour of the brown butter complements the cheese and spinach filling. The sage adds a lovely earthy flavour that goes well with the other ingredients.
To serve, simply toss your cooked ravioli in the sauce and top with some freshly grated Parmesan cheese. Enjoy!
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Frequently asked questions
Spinach and cheese ravioli is often served with a creamy sauce. You can make your own by using whole milk and heavy cream, or you can buy a ready-made Alfredo sauce.
You can add fresh herbs, red pepper flakes, Italian seasoning and a bit of red chilli flake for heat. If you're making a creamy sauce, you can add unsalted butter so you have more control over the saltiness of the dish.
You can add garlic, onion and shallots. You can also add extra vegetables like mushrooms.
Spinach and cheese ravioli is a grown-up version of the classic favourite. It's a step up from the canned ravioli you might have eaten as a child.
