Spinach and Cheese Ravioli


Fresh baby spinach, folded with a blend of creamy mozzarella, ricotta and Parmesan cheeses finished with a hint of lemon zest and garlic.

At a Glance

Item Code



2/3# lbs

Case Count

150 each


2" round

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Recipe Ideas

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Spinach and Cheese Ravioli Gratin with Brussels Sprouts and Ricotta Salata

Ingredients (4 servings):

  • 32 ravioli
  • ½ cup Brussels sprouts (blanched)
  • 4 cups whole milk
  • 1-1/4 oz butter
  • 1-1/2 oz flour
  • 2 oz cream cheese
  • 2 oz ricotta salata crumbled
  • 1 tbsp extra virgin olive oil
  • 1 ea garlic clove
  • TT salt and pepper


Sauté blanched Brussels sprouts with garlic and olive oil then season. Prepare a loose Bechamel sauce with milk, butter and flour, then add Brussels sprouts. Fold in cream cheese and stir to melt. Blanch ravioli, strain and toss in the sauce to coat ravioli well. Arrange in a buttered baking dish. Sprinkle with ricotta salata and bake at 450 °F until cheese turns golden brown. Serve immediately.

About the Dish:

“ “Ricotta salata is another cheese from the Italian region of Sicily, which is the largest island in the Mediterranean Sea. The cheese is customarily made from sheep’s milk whey, which is then salted and dried. The texture of ricotta salata is much drier than traditional ricotta and can be grated or crumbled.” ”

Spinach and Cheese Ravioli with Sauteéd Spinach & Roasted Pine Nuts in Brown Butter Sauce

Ingredients (4 servings):

  • 32 ravioli
  • 1 shallot
  • ¼ cup pine nuts
  • 2 cups spinach
  • 4 TBSP butter
  • salt and pepper (to taste)
  • Parmesan cheese (to taste)


Cook ravioli in boiling water, according to directions. Peel and thinly slice shallot. In large skillet, begin browning butter. When it starts to become golden, sauteé shallot and pine nuts. Stir in spinach and cook down. Fold in ravioli until they are evenly coated with brown butter sauce. Plate and serve immediately. Top with freshly grated Parmesan cheese.

About the Dish:

“Because pine nuts are rich in magnesium, they are known to lower bad cholesterol, as well as blood pressure. Pine nuts can also aid in maintaining a healthy weight and stabilizing your mood.”

Spinach and Cheese Ravioli with Venison Ragú Napoletano

Ingredients (4 servings):

  • 32 ravioli
  • 1 lb venison meat (cut in large chunks)
  • 1 tbsp butter
  • 1 lb mirepoix (fine diced)
  • 2 cups dry red wine
  • 1 Tbsp tomato paste
  • 2 cups San Marzano tomatoes
  • 1 ea sprig fresh rosemary
  • 1 ea sprig fresh thyme
  • 2 tbsp butter
  • TT Grana Padano cheese


Sauté the venison with half of the butter until all liquids are evaporated. Deglaze with wine and cook on medium heat to disperse alcohol. In a separate skillet sweat the vegetables with the remaining butter then combine with cooked meat. Add herbs, tomatoes and tomato paste. Simmer for at least two hours or until venison meat shreds apart adding water if necessary. Arrange ravioli and garnish with fresh herbs and Grana Padano Cheese.

About the Dish:

““This sauce is inspired by Naples, the capital city to the Italian region of Campania. ‘Ragú’ is one of the two major styles of Italian meat sauce in conjunction with bolognese which is from the city of Bologna. Ragú typically utilizes similar ingredients as bolognese, but with different cooking method as well as the addition of fresh herbs.” ”

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