Spinach and Ricotta Ravioli Sauce

This spinach and ricotta ravioli sauce is loaded with roasted garlic, heavy cream, chicken stock and parmesan. It is elegant, yet very easy to make.

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Here is a beautiful, heartwarming recipe that is sure to spruce up any pasta dish. Today we’re looking at a lovely spinach and ricotta ravioli sauce.

We’ll be taking some delicious roasted garlic, browned butter,chicken stock, and cream to make this sauce. We strongly recommend using roasted garlic and browned butter, but if you’ve only got the fresh version of each, that’s OK too. The roasting process really brings out sweet, nutty flavors in the garlic, however, and this beautifully complements the filling in your ravioli.

Roasted Garlic

Roasted garlic is one of those things that seems tricky to make at first, but is actually very straightforward. Once you’ve got the hang of it, you’ll be adding roasted garlic to everything you can!

Roasting makes the garlic sweet and sticky, lending it a gorgeously nutty flavor. The sharp garlic tang, by comparison, becomes more subtle, making it perfect for sauces and stews. The trick with roasting garlic is low and slow. Low temperature for a long time gives the naturally occurring sugars in your garlic time to caramelize.

For this recipe, you’re better off using fresh garlic diced, minced, or very thinly sliced, than flash-frying fresh garlic. If you go for too much heat too fast, you’ll burn the garlic and make it bitter.

Making Garlic Cream Sauce

Once you’ve roasted your garlic, it’s time to set about your creamy sauce.

Browned Butter

Browning butter helps add an extra dimension of flavor to the sauce. Like roasting garlic, it’s an easy extra step to take that makes your food taste and feel just a little more luxurious. To brown your butter, all you need to do is gently fry your butter until it goes from a yellowy natural butter color to a browner clarified color. The butter will release a strong, nutty aroma to let you know it’s perfectly browned.

Once you’ve done that, your butter should have a nice, nutty flavor with just a hint of smoky goodness. Roasted garlic and browned butter together are the key components of this sauce’s flavor profile and we couldn’t love it more.

Do I Have to Brown the Butter?

Browning the butter isn’t compulsory, but we do strongly recommend that you give it a go. More than anything else, browning the butter is a low-effort extra step that really adds to your sauce. The butter will be frying in your pan anyway, so you might as well take the little extra step required to brown it.

If you really need to cut the cooking time down, however, simply melting the butter will suffice.

Ravioli Cream Sauce FAQs

So you’re ready to make your ravioli sauce, but you want to know a little more before you get started. Here’s some frequently asked questions about this recipe.

Serving Ravioli

This rich ravioli dish serves 3 to 4 people, thanks to hearty ingredients like cream, butter, and egg pasta. Egg-based ravioli is especially filling, with a denser texture and more protein. Finish with classic Italian garnishes—chopped parsley, black pepper, and parmesan—for a perfect touch.

Love Ravioli? Try these!!!

• Easy Ravioli Sauce
• Mushroom Ravioli Sauce
• Homemade Chicken Ravioli
• Mushroom Ravioli from scratch
• Lobster Ravioli
• Creamy Lobster Ravioli Sauce

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5 from 26 votes

Spinach and Ricotta Ravioli Sauce

By: chefjar

This spinach and ricotta ravioli sauce is loaded with roasted garlic, heavy cream, chicken stock and parmesan. It is elegant, yet very easy to make.

Prep Time: 5 minutes mins

Cook Time: 35 minutes mins

Servings: 4

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Ingredients 

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• ▢ 2 small heads of garlic
• ▢ Salt as needed
• ▢ 2 tablespoons avocado or olive oil
• ▢ 2 tablespoons unsalted butter
• ▢ 1 1/2 cup 350 ml heavy cream
• ▢ 1/3 cup 80 ml chicken stock
• ▢ 1 cup freshly grated Parmesan cheese
• ▢ 1/8 teaspoon ground nutmeg
• ▢ Salt and pepper to taste
• ▢ 1 lb 500 g spinach ricotta ravioli
• ▢ 2 tablespoons fresh parsley, finely chopped

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Instructions 

• Roast the garlic in the oven. Preheat your oven to 180 C/356 F.
• Slice the tips tip off bulb of garlic. Place on foil, then drizzle generously with olive or avocado oil and season with salt. Wrap your freshly oiled garlic in the foil.
• Roast in the oven for 45 to 60 minutes. Unwrap the foil and squeeze the sticky, softened garlic cloves out.
• Mash with a fork.
• Alternatively, you can roast the garlic in air fryer in 20 minutes.
• Brown butter. In a large skillet melt butter over medium heat. As the butter melts, keep stirring until it is brown in color.
• Sauce. Once it is brown and smells nutty, add the mashed roasted garlic and stir until combined, about 20 seconds.
• Pour in the chicken stock and simmer for 3 minutes to reduce slightly.
• Add in the heavy cream, season with nutmeg, salt and pepper. Bring to a gentle simmer. Simmer for 5 minutes or until the sauce starts to thicken. Then, add the parmesan cheese and cook until it is melted. The sauce should be thick enough. If the sauce is too runny for your liking, add more parmesan cheese or 1 tablespoon cornstarch ( mixed with 2 tablespoons of water). 
• Ravioli. Cook ravioli in salted boiling water according to package instructions. Use a slotted spoon to add the cooked ravioli to the sauce and gently mix. 
• Garnish with fresh parsley.
• Serve immediately. Enjoy!

Nutrition

Calories: 551kcal | Carbohydrates: 27g | Protein: 13g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 89mg | Sodium: 899mg | Fiber: 1g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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