Four Cheese Ravioli in a Creamy Garlic & Spinach White Sauce

This recipe was delicious and would recommend everyone to give it a try. I went out of my norm being a “meatless” recipe and don’t regret it at all.


  • 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 fresh ground black pepper to taste
  • Red pepper flakes optional


  1. Cook ravioli according to package directions.
  2. While the ravioli is cooking, set a heavy bottomed, nonstick skillet on medium high heat and add butter.
  3. Wait for the butter to melt and then add garlic and shallot. Cook for about 30 seconds and then add spinach.
  4. Cook for about 2-3 minutes till the spinach is wilted.
  5. Carefully add in the heavy cream and start whisking. Keep at it till the cream boils a bit – about 4 minutes. Add in milk if you want to make the sauce thinner.
  6. Add parmesan chees and stir toi melt and mix. After the parmesan becomes part of the sauce, add the seasoning. Give the sauce a taste check.
  7. By now your ravioli should be done. Drain the ravioli and add to the sauce. Stir to coat. Sprinkle chives and basil and give one final mix.
  8. Serve piping hot sprinkled with extra herbs or drizzled with extra virgin olive oil.

Original recipe found at:

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