Spinach & Cheese Ravioli

Preparation

In a large saucepot over high heat, bring 4 quarts unsalted water to a boil. Add frozen pasta; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes or until tender, drain. Toss pasta in butter or olive oil with Parmesan cheese or serve with your favorite sauce.

Serving /Presentation Suggestions

Serve ravioli in a shallow serving dish. Tortellini may be served in a deeper dish or bowl.  Both present especially well with added sautéed vegetables.

Because we put so much effort into making great fillings, we recommend with butter and sprinkling with fresh grated parmesan. Adding a tomato-based sauce is recommended primarily to cheese ravioli.

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Recipe Ideas

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Spinach and Cheese Ravioli Primavera

Ingredients (4 servings):

  • 1 package Louisa Spinach and Cheese Ravioli
  • 1 oz butter
  • 2 garlic cloves, minced
  • 4 oz fresh asparagus, cut into ½ inch pieces
  • 2 cups broccoli florets
  • ½ red and yellow peppers, diced small
  • 1 small lemon, zest and juice reserved
  • 1 cup heavy whipping cream
  • 2 tsp salt and 1 pinch of pepper
  • ½ cup parmesan, grated

Directions:

  • Bring 4 quarts of water to a boil.
  • Blanch asparagus and broccoli florets for 1 minute. Shock in cold water and set aside.
  • In a large skillet, sauté peppers in butter for 2 minutes then add garlic and cook 1 minute longer.
  • Add cream, broccoli and asparagus and bring to a simmer. Season with salt and pepper.
  • Meanwhile, blanch ravioli for 5 minutes on medium heat, then strain and gently toss in the sauce with parmesan, lemon juice and lemon zest.
  • Simmer until sauce thickens slightly and cheese is dissolved (approx. 1 minute).

Spinach and Cheese Ravioli With Cherry Tomato Sauce

Ingredients (4 servings):

  • 1 package (18 ounces) Louisa frozen spinach & cheese ravioli
  • ¼ cup extra virgin olive oil
  • 5 medium garlic cloves, thinly sliced
  • 1 package (1 pint or about 10 ounces) cherry or grape tomatoes, each cut in half
  • 1 tablespoon tomato paste
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper flakes (optional)
  • ½ cup water
  • 1 tablespoon coarsely chopped fresh oregano or marjoram leaves
  • TT freshly grated Parmigiano-Reggiano cheese

Directions:

  • Heat large covered saucepot of unsalted water to boiling over high heat. Add frozen ravioli; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes.
  • Meanwhile, in large skillet, heat oil over medium heat. Add garlic and cook 30 seconds or until golden, stirring. Add tomatoes, tomato paste, salt and red pepper flakes, if using, and cook, 3 minutes, stirring. Stir in water; heat to boiling. Reduce heat to medium-low and simmer 10 minutes or until sauce thickens and tomatoes soften. Stir in oregano.
  • Drain ravioli, then return to the same saucepot. Pour sauce over ravioli and gently fold to coat. Sprinkle with Parmigiano-Reggiano to serve.

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

Ingredients (4 servings):

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

Directions:

  • Heat large covered saucepot of unsalted water to boiling over high heat. Add frozen ravioli; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes.
  • 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.
  • Drain and fold in ravioli until they are evenly coated with brown butter sauce. Top with grated Parmesan cheese. Plate and serve immediately.