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What Sauces To Serve With Spinach Ravioli

    What Sauces To Serve With Spinach Ravioli

    An amazing pasta dish, spinach ravioli may be served with a wide variety of sauces, each of which will complement the ravioli’s already delectable taste and delicately chewy consistency.

    What kinds of sauces are recommended to go with spinach ravioli? Traditionally, ravioli are served with a white cream sauce that is topped with melted Parmigiano-Reggiano cheese. Additionally, it is delicious when served with a smooth tomato sauce that is seasoned with chicken broth. If you want things on the straightforward side, combine it with a traditional alfredo sauce or some fresh herbs!

    Continue reading to find out more about how you may serve this Italian classic and some of the greatest sauces that you can make in less than 15 minutes.

    A Guide To Making Ravioli With Spinach

    It can seem like a difficult meal, but making your own spinach ravioli at home is not only simple but also a lot of fun!

    Even if you may purchase ravioli at a shop, we highly advocate making your own ravioli at home since the taste is so much better it can easily compete with that of ravioli served in restaurants.

    You will need pasta water to prepare the majority of the sauces on our list, which is another reason why you should consider preparing fresh ravioli in the comfort of your own home. Therefore, let’s make the most of this chance while we still have it!

    To get started, you will first need to prepare the filling with the spinach. We will be using a filling that is infused with pine nuts, which will not only give the ravioli a robust taste but will also go well with almost any sauce that you choose to serve it with!


    • 1-ounce pine nuts
    • 1 tbsp extra virgin olive oil
    • 1 tsp butter
    • 1-2 garlic cloves, minced and set aside
    • Approximately 3–4 handfuls of spinach leaves
    • Various amounts of salt & pepper, to taste
    • A very little amount of freshly ground nutmeg
    • 1 cup ricotta cheese
    • A tablespoon of freshly grated Parmigiano-Reggiano cheese A pinch of freshly grated lemon zest
    • Sheets of freshly prepared lasagna
    • 1 egg, for egg wash
    • 1 milliliter of the liquid of your choice (for the egg wash; for example, water, cream, or milk)


    1. To remove some of the moisture from the pine nuts, toast them with a little bit of salt. Roast the meat until it reaches a beautiful golden brown hue. Remove, then puree or process in a food processor or blender, and put aside.
    2. Place the garlic that has been minced in the same pan that has been used and add a drizzle of extra virgin olive oil. Now add the butter, and continue cooking the garlic until it is a deep golden color.
    3. Include spinach leaves, then season with salt and pepper before serving. After thoroughly mixing, the ground nutmeg should be added.
    4. After removing the spinach from the pan and placing it on a chopping board, the spinach should be sautéed until the majority of the water has been cooked out of the leaves.
    5. First, cut the spinach into a finer consistency by running the knife over it, and then remove any extra moisture from it by patting it down with a dry paper towel.
    6. Ricotta cheese, lemon zest, and—our personal recommendation—freshly grated Parmigiano-Reggiano should be combined in a bowl. After giving it a thorough stir, add the minced spinach and pine nuts that have been roasted. To modify the flavor, after thoroughly mixing the filling, taste it.
    7. Check to see that the filling for the ravioli is not too runny, too lumpy, or too dry. It ought to be comparable to a thick paste in its consistency.
    8. You may either purchase pre-made fresh lasagna sheets or use whatever recipe you choose to create the pasta sheet yourself and then roll it out into a long sheet. Remove the four corners of the page so that you are left with a perfect rectangle.
    9. Visually separate the spaghetti sheet into distinct portions, and then place 1–2 teaspoons of the prepared filling on each area of the sheet, being sure to leave equal space between each filling.
    10. Create an envelope by folding the pasta sheet over the contents to enclose them, and then brush the holes with a little egg wash to seal the package.
    11. The sheet of spaghetti should be cut into equal squares, and each filling should be placed in the middle of a square. Voila! You have accomplished successfully making fresh ravioli with spinach.
    12. Put the ravioli in a saucepan with some water and a little bit of salt, and bring it to a boil. Keep cooking until the ravioli floats to the top of the liquid; this will signal that the pasta has reached the desired doneness.
    13. Remove the meat carefully using a slotted spoon, then put it aside in a warm place while you create the sauce. You may use the remaining water as an ingredient in the sauce recipe of your choice if you set some of it aside.

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