The Best Sauces To Pair With Spinach And Cheese Ravioli

Spinach and cheese ravioli is a versatile dish that can be paired with a variety of sauces to enhance its flavour. While a simple tomato-based sauce is a classic choice, there are several other options to consider, such as a creamy garlic sauce or a butter and sage sauce. For those who prefer a lighter option, a lemon butter sauce adds a tangy twist, while a tomato cream sauce provides an indulgent, silky texture. Alternatively, a traditional Italian meat sauce or a simple white sauce can be used to complement the ravioli without overwhelming its flavour.

Spinach and ricotta ravioli with lemon butter sauce

Ingredients

For the ravioli:

• 250 g eggs (3 - 4 whole eggs and 2 egg yolks)
• 400 g white 00 flour
• 250 g ricotta, strained and patted dry
• 3/4 cup grated parmesan
• 200 g fresh baby spinach
• 1 lemon, zested and juiced

For the lemon butter sauce:

• Butter
• Lemon zest
• Salt
• Parmesan

Method

For the ravioli filling:

• In a large frying pan on high heat, cook the baby spinach with a pinch of salt and pepper until it has wilted entirely.
• Transfer the spinach to a colander and drain out as much liquid as possible. Set aside to cool, then roughly chop.
• Combine the ricotta, parmesan, spinach, lemon zest, and a pinch of salt and pepper in a large bowl. Mix well with a large spoon.
• Keep the filling covered in the fridge until ready to use.

For the pasta dough:

• In a large mixing bowl, mix together the white 00 flour, semolina, and salt.
• Place the flour onto a pasta board or clean surface and make a well in the middle of the flour with your fist or the bottom of a mixing bowl. The well should be deep and wide enough to hold the eggs.
• Place the eggs into the middle of the flour well and whisk together with a fork, slowly combining the flour from the edges.
• When a thick, custard-like paste forms, bring the remaining flour from the edges into the well with your hands or a pasta scraper and begin to knead the dough into a ball.
• Knead the dough for 10 minutes until a firm, smooth dough ball forms that is moist and not sticky.
• Place the dough into a bowl and cover well with plastic wrap or a damp towel. Leave to rest for a minimum of 30 minutes.
• Cut the dough into quarters, keeping the unused pieces covered to prevent drying out.
• Roll each piece of dough into a rectangular shape that is 3mm thick, using a rolling pin.
• Roll the dough through a pasta machine, starting with the widest setting, and fold the dough in half.
• Roll the dough through again on a narrower setting, fold in half for the second time, and repeat until you have a long rectangular pasta sheet that is roughly 10cm wide.
• Dust the pasta sheet with flour, cover with a towel, and set aside while you repeat this step with the remaining dough.

To assemble the ravioli:

• Place the ravioli filling into a piping bag. If you don't have one, simply spoon the filling onto the ravioli sheets.
• Starting from the edge of the pasta sheet, leaving a 5cm border, pipe or spoon a 20 cent piece of filling into the centre, leaving a 5cm gap between each piece of filling.
• Wet your index finger with water and dampen the border of the dough and the area in between the filling.
• Use a second piece of pasta sheet and lay it over the pasta sheet with the filling. Press firmly around the edges and in between the filling to remove any air bubbles.
• Use a small shot glass to help shape the filling into a nice circle and to remove air bubbles.
• Using a ravioli cutter or sharp knife, cut your ravioli into the desired shape. Try to make them the same size so they cook evenly.
• Place the ravioli onto a baking tray lightly floured with semolina flour and cover with a towel.
• If you don't use all the ravioli immediately, lay them on a baking tray lightly sprinkled with semolina flour, making sure they aren't touching each other, and place them into the freezer for 30-45 minutes. Once frozen, store them in an airtight container.

For the lemon butter sauce:

• In a pot of heavily salted water, cook the ravioli until they begin to rise to the top.
• In a large frying pan over medium heat, melt the butter.
• When the butter starts to foam, add in the lemon zest and a pinch of salt. Swirl it around in the pan for 1-2 minutes.
• Add the cooked ravioli to the sauce using a slotted spoon, ensuring some pasta water is added to the sauce.
• Turn the heat to low and cook for 1 minute. Finish with a squeeze of lemon juice and a sprinkling of parmesan.

Tips:

• The lemon and butter sauce is only for two servings of ravioli (12 pieces).
• You can make the lemon and ricotta filling up to two days ahead and store it in an airtight container in the fridge.
• If you don't have a ravioli cutter, you can use a sharp knife, but you won't get the ruffled edges.

Ravioli in creamy garlic and spinach white sauce

Ingredients:

• ½ lb frozen cheese ravioli (about 250 g)
• 1 tablespoon butter
• 1 clove garlic, minced (about ½ teaspoon)
• 1 small shallot, finely chopped
• 1 cup finely chopped spinach
• ¼ cup heavy cream
• ¼ cup milk or as required to reach desired consistency
• ¼ cup freshly grated parmesan cheese
• 1 tablespoon chopped chives (optional)
• ½ tablespoon chopped basil
• A pinch of nutmeg (optional)
• Italian seasoning to taste
• Salt and freshly ground black pepper to taste
• Red pepper flakes (optional)

Method:

• Cook the ravioli according to the package directions.
• While the ravioli is cooking, set a heavy-bottomed, non-stick skillet on medium-high heat and add butter.
• Wait for the butter to melt, then add the garlic and shallot. Cook for about 30 seconds, then add the spinach.
• Cook for 2-3 minutes until the spinach is wilted.
• Carefully add the heavy cream and whisk continuously until the cream boils a bit – about 4 minutes. Add milk if you want a thinner sauce.
• Add the parmesan cheese and stir until it melts and mixes with the sauce.
• By now, your ravioli should be done. Drain the ravioli and add it to the sauce. Stir to coat the ravioli with the sauce.
• Sprinkle with chives and basil and give it a final mix.
• Serve hot, sprinkled with extra herbs or drizzled with extra virgin olive oil.

Tips:

• You can use other fresh herbs if you like.
• If using dried herbs, use less than the amounts suggested.
• You can cook the ravioli ahead of time and store it drizzled with olive oil so that they do not stick to each other.
• If making this dish for grownups, add some red pepper flakes.

Ricotta and spinach ravioli with butter and sage

Ingredients

• 200g/7oz fresh spinach, washed and drained
• 200g/7oz ricotta
• 40g/1½oz Parmesan (or a vegetarian alternative), finely grated, plus extra to serve
• 1 lemon, grated zest only
• 20g/¾oz fresh sage leaves, stalks discarded
• 1 clove of garlic, crushed
• 100g/3½oz unsalted butter
• 360g/12½oz 00 flour, or strong white bread flour, plus extra for dusting
• 4 free-range eggs
• Sea salt and black pepper

Method

Step 1: Making the Dough

Add the flour, eggs, and a pinch of salt to a bowl and mix gently. If the mixture seems dry, add a teaspoon of water at a time until it forms a dough. Knead the dough for 6-8 minutes until it is smooth and stretchy. Divide the dough into four pieces and wrap them in clingfilm. Refrigerate for 45 minutes.

Step 2: Preparing the Filling

Place the spinach in a frying pan on high heat and cook for 3-5 minutes until wilted. Drain the spinach and press out as much liquid as possible. Finely chop the spinach and add it to a bowl with the ricotta, Parmesan, lemon zest, and a pinch of salt and pepper. Mix well and set aside.

Step 3: Preparing the Sage Butter Sauce

Place the sage, garlic, and butter in a saucepan on medium-low heat until the butter melts. Simmer gently for 5 minutes, then remove from the heat and season with salt and pepper.

Step 4: Assembling the Ravioli

Take one portion of dough from the fridge and dust it with flour. Flatten the dough with a rolling pin to the width of your pasta machine. Feed the dough through the machine on the widest setting, then fold each side towards the centre and feed it through again. Continue to roll the dough through the machine, decreasing the thickness by one setting each time. Dust the dough with flour if it becomes sticky. Cut the long sheet of pasta in half widthways.

Place teaspoonfuls of the ricotta mixture at even intervals along the middle of one pasta sheet, using about a quarter of the mixture. Dampen the pasta around the filling with a pastry brush and water. Take the other half of the pasta sheet and carefully lay it over the filling, pressing down gently.

Using a sharp knife, trim the pasta into evenly sized squares of ravioli. Lay them on a tray, dust with flour, and cover with clingfilm. Repeat this process with the remaining dough and filling.

Step 5: Cooking the Ravioli

Bring a large pan of salted water to a boil. Cook the ravioli in batches for about 3 minutes. Remove them with a slotted spoon and add them to the pan of sage butter. Stir gently to combine, then serve immediately with extra Parmesan and black pepper.

Tips and Variations:

• You can use a food processor to make the dough. Simply add the flour to the processor bowl and pulse while adding the eggs one at a time until a sticky crumb forms.
• If your pasta machine has a setting for the thickness, work your way down the settings, passing the pasta through twice at each setting.
• You can freeze the ravioli for later. Place them in a single layer on a baking sheet dusted with semolina and freeze for an hour, then transfer to a sealed bag or container. They will keep for up to 3 months.
• To make this recipe vegetarian, use vegetarian Italian-style hard cheese instead of Parmesan.

Spinach ravioli with tomato basil cream sauce

Ingredients:

• 250z cheese-filled ravioli (frozen or refrigerated)
• 2 tablespoons butter
• 2 teaspoons dry basil
• 2 tablespoons garlic (about 4 large cloves)
• 4 ounces cream cheese
• 1/4 cup grated parmesan cheese
• 2 tablespoons tomato paste
• 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed, drained, and chopped)
• Shredded pepper jack cheese to top (optional)

Method:

Start by preparing the ravioli according to the package instructions. You can use frozen or refrigerated ravioli for this recipe.

While the ravioli is cooking, heat a Dutch oven or large heavy skillet to low-medium heat (about 3). Add butter, basil, and garlic and stir. Sauté for 2 minutes.

Turn the heat to low and add the cream cheese, tomato paste, and parmesan cheese. Stir and mash until smooth and incorporated. You may need to use a whisk for this step. Heat the mixture on low for about 5 minutes until smooth and bubbly, but do not boil.

Once the ravioli is done, drain it and add it to the sauce mixture along with the spinach. Stir gently to incorporate. Serve hot with a side salad and bread of your choice.

Tips:

• If using frozen spinach, use half the amount of fresh spinach and thaw, drain, and chop before adding.
• You can also use spinach-filled ravioli if desired.
• This sauce can be made in less than 10 minutes while the ravioli cooks according to the package directions.
• For a vegan version, use vegan ravioli, vegan butter, and vegan parmesan cheese. For the cream, use either 1 cup of dairy-free half-and-half or unsweetened lite coconut milk, or make a cashew cream by blending raw cashews with hot water until silky smooth.

Creamy tomato ravioli sauce

Ingredients:

• Olive oil
• Onion
• Garlic
• Fresh ravioli (any flavour)
• Red bell pepper
• Italian herbs
• Chilli flakes
• Black pepper
• Tomato puree/paste
• White wine
• Roasted cherry tomatoes
• Chicken stock
• Double/heavy cream
• Baby spinach
• Parmesan
• Fresh parsley

Optional:

• Crispy bacon
• Lemon juice
• Peas, fine asparagus or sliced courgette (zucchini)

Steps:

• Add olive oil to a large frying pan or skillet and heat over medium heat.
• Add finely diced onion and cook for 4-5 minutes until the onion starts to soften.
• Add minced garlic and cook for another 30 seconds, stirring continuously.
• Add ravioli and sliced red bell pepper and cook for another minute, stirring a few times.
• Add Italian herbs, chilli flakes, black pepper, and salt, then stir.
• Add tomato puree/paste and wine, stir again, and cook for another minute to reduce the wine down slightly.
• Add roasted cherry tomatoes, chicken stock, and cream. Stir everything together and bring to a simmer.
• Simmer for 5-6 minutes, until the centre of the ravioli is piping hot.
• Add spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
• Sprinkle with fresh parsley and serve.

Tips:

• This recipe serves four.
• This sauce can be made without ravioli and stored in the refrigerator for up to two days. When you want to reheat it, add the ravioli and heat everything together for 5-6 minutes.
• If you are making this ahead, do not reheat it again after serving, as the filling will be reheated too many times.
• If you want to thin out the sauce, add a bit of chicken stock or milk.
• If you don't want to use wine, replace it with more chicken stock and a teaspoon of lemon juice.
• For a vegetarian version, use vegetarian ravioli, swap parmesan for Italian-style hard cheese, and use vegetable stock.

Frequently asked questions