Ravioli with Spinach
Ravioli with spinach is the answer when you want a proper supper in 20 minutes. Shop-bought fresh ravioli needs just 3–4 minutes in the water, while baby spinach wilts in garlic butter in the time it takes to drain the pasta. A squeeze of lemon and a handful of grated cheese finish it, and there is only one saucepan and one frying pan to wash.
- Total
- 20 min
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 2
- Per serving
- 475kcal
Choosing the ingredients for ravioli with spinach
Fresh ravioli from the chilled aisle gives the best texture and cooks in minutes. Spinach and ricotta is the classic filling, but mushroom or butternut squash also work with this butter sauce. Check the label if you need a vegetarian version, as some contain animal rennet in the cheese. Parmesan is also made with animal rennet, which is why this recipe suggests a vegetarian hard Italian-style cheese.
Ready-washed baby spinach saves time and does not need drying. It looks like a lot in the pan, but it wilts to about a quarter of its volume.
Ravioli with spinach: the method
Tap a time to start a timer.
- Boil the water Bring a large pan of water to a rolling boil and stir in the salt. Crush the garlic, grate the cheese and juice the lemon half while you wait.
- Cook the ravioli Lower the ravioli into the water and cook for , or as the packet says, until they float and the pasta is tender. Lift them out with a slotted spoon, keeping the water to hand, and save a mug of it.
- Wilt the spinach While the ravioli cook, melt the butter in a large frying pan over a medium heat. Add the garlic and cook for 30 seconds without browning, then add the spinach and stir for until it has collapsed.
- Toss Add the ravioli to the frying pan with the lemon juice and 3 tbsp of the pasta water. Turn gently for until coated in a light buttery sauce. Season with pepper and taste before adding any salt.
- Serve Divide between two warm bowls and scatter over the grated cheese. Eat straight away.
Serving ravioli with spinach
A spinach salad makes a refreshing side, or serve the ravioli with a ladle of homemade tomato sauce instead of the garlic butter if you want a tomato version.
The lemon is the key. Its acidity cuts through the butter and lifts the sweet spinach, so squeeze it in at the end rather than earlier. A cold glass of dry white wine suits this dish well.
Common problems and fixes for ravioli with Spinach
- The ravioli split open in the water.
- The water was boiling too hard or the ravioli were pressed together. Reduce to a steady simmer and lower them in gently, in one layer.
- The sauce is watery.
- Spinach releases water as it wilts. Cook it for a minute longer to evaporate it, or squeeze it lightly before adding the ravioli.
- The dish tastes too salty.
- Fresh ravioli and cheese both carry salt. Add salt to the water but not to the sauce, and add the lemon juice and pepper first.
Frequently asked questions about ravioli with Spinach
How long do you cook fresh ravioli?
Fresh ravioli takes 3–4 minutes in boiling water. They are ready when they float to the top and the pasta edge is tender but not mushy.
Can I use dried or frozen ravioli?
Yes. Dried ravioli take about 8–10 minutes, and frozen ones 5–6 minutes, so follow the packet. Drain them and add them to the spinach just as in the recipe.
Can I store the leftovers?
Cool quickly, cover and keep in the fridge for up to 1 day. Reheat in a pan with a splash of water until steaming hot, once only.
What can I add for extra flavour?
Toasted pine nuts add crunch, and a pinch of chilli flakes or a little grated nutmeg suits spinach and ricotta. Add them at the end.
How did you like the recipe?
4.7 / 5 · 43 ratings
