This is a straightforward homemade version of Olive Garden Spinach Ravioli with Cream Sauce — it’s rich, garlicky, and full of cozy spinachy flavor. Takes just 25 minutes and zero stress.
Jump to RecipeWhy I Like This Recipe
I was hungry. Like, really hungry. Tossed a bag of frozen ravioli into a pot and somehow ended up making this dreamy garlic cream situation. It’s buttery, herby, low-effort magic. Tastes way fancier than it is. I kinda crave it too often now.
Quick Summary
- Prep time: 5 mins
- Cook time: 20 mins
- Flavor: creamy, herby, slightly garlicky
- Great for: lazy nights, wine dinners, emotionally fragile Tuesdays
Ingredients
- ½ lb frozen cheese ravioli
- 1 tbsp butter
- 1 garlic clove, minced
- 1 small shallot, chopped fine
- 1 cup spinach, chopped
- ¼ cup heavy cream
- ¼ cup milk (or more if you like it thinner)
- ¼ cup parmesan, freshly grated
- 1 tbsp chopped chives (optional)
- ½ tbsp chopped basil
- Pinch of nutmeg (optional but dreamy)
- Italian seasoning, to taste
- Salt + black pepper, to taste
- Red pepper flakes (optional, if you’re feeling spicy)
How To Make Spinach Ravioli with Cream Sauce
- Boil ravioli as per the package — don’t overthink it.
- In a skillet, melt butter.
- Add garlic + shallot. Cook like 30 secs, till fragrant.
- Toss in spinach, stir until wilted (like 2–3 mins).
- Pour in cream. Whisk while it simmers gently (4ish mins).
- Add milk to thin it out a bit.
- Stir in parmesan, wait for it to melt into the sauce.
- Season it up — salt, pepper, herbs, whatever feels right.
- Drain ravioli, toss in the sauce, stir gently to coat.
- Sprinkle chives + basil on top, mix once more, serve hot.
Tips for Success
- Don’t let the garlic burn — bitter is not the vibe.
- Add milk slowly so you don’t accidentally make soup.
- Grate your own parm if you can — it melts smoother.
- Dried herbs? Use less. They’re bossier.
- Ravioli sticks? A drizzle of olive oil saves the day.
Storage and Reheating
- Fridge: Store in a sealed container for up to 3 days.
- Reheat: Skillet with splash of milk is best. Microwave works too but stir halfway.
FAQs
Yes please. Just don’t overcook — it goes mushy fast.
You can… but don’t. Sub half-and-half if you must.
Not really — the sauce separates. Fresh is best.
Just add more milk or pasta water. Stir it back to life.
Totally. Grilled chicken or even bacon bits are 💯.
Common Mistakes and How to Dodge Them
- Burning the garlic. Happens fast. Keep it moving in the pan.
- Adding cheese too early. Wait till cream’s hot or it clumps.
- Over-simmering the sauce. It thickens quick. Keep an eye.
- Not salting the pasta water. It matters more than you think.
- Drowning the ravioli. A light coat of sauce is all you need.
Nutrition Facts (Per Serving)
- Calories: ~510 kcal
- Total Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 70mg
- Sodium: 480mg
- Potassium: 360mg
- Total Carbohydrate: 45g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 14g
Spinach Ravioli with Cream Sauce Recipe
Course: DinnerCuisine: ItalianDifficulty: Easy2
servings5
minutes20
minutes510
kcalCreamy spinach and garlic sauce wraps around pillowy cheese ravioli in this easy 25-minute comfort meal.
Ingredients
½ lb frozen cheese ravioli
1 tbsp butter
1 garlic clove, minced
1 small shallot, chopped fine
1 cup spinach, chopped
¼ cup heavy cream
¼ cup milk (or more if you like it thinner)
¼ cup parmesan, freshly grated
1 tbsp chopped chives (optional)
½ tbsp chopped basil
Pinch of nutmeg (optional but dreamy)
Italian seasoning, to taste
Salt + black pepper, to taste
Red pepper flakes (optional, if you’re feeling spicy)
Directions
- Cook ravioli per package, drain.
- Melt butter, sauté garlic and shallot.
- Add spinach, cook until wilted.
- Stir in cream, simmer 4 mins.
- Add milk to thin.
- Mix in cheese, melt through.
- Season sauce.
- Toss in ravioli, stir to coat.
- Top with chives + basil. Serve hot.
Notes
- Fresh herbs > dried, always.
- Don’t skip the whisking, it keeps things smooth.
- Make sure cheese is melted before adding ravioli.
- Olive oil drizzle at the end is chef’s kiss.
