Wondering what sauce pairs best with spinach and cheese ravioli? The right sauce can elevate the flavors of this classic Italian dish, complementing the creamy cheese and earthy spinach. From rich Alfredo to a light garlic butter sauce, discover the perfect options to enhance your spinach and cheese ravioli and create a memorable meal.
What sauce goes with spinach and cheese ravioli
Creamy Garlic Parmesan Sauce for Spinach and Cheese Ravioli: This rich and flavorful sauce perfectly complements spinach and cheese ravioli, enhancing the dish with roasted garlic, Parmesan, and a touch of cream. It's a gourmet addition that elevates a simple meal into an elegant dining experience.
Ingredients
- 2 small heads of garlic (about 100 grams)
- 30 ml olive oil
- 30 grams unsalted butter
- 300 ml heavy cream
- 80 ml chicken stock
- 100 grams freshly grated Parmesan cheese
- 1/8 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 15 grams fresh parsley, finely chopped (for garnish)
- 500 grams spinach and cheese ravioli
Instructions
- Roast the Garlic. Preheat your oven to 180°C (356°F).
- Slice the tops off the heads of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast in the oven for 45-60 minutes until tender and caramelized.
- Let the garlic cool slightly, then squeeze out the cloves and mash them into a paste.
- Prepare the Sauce. In a large pan, melt the butter over medium heat until it begins to foam and turns a light brown color, releasing a nutty aroma.
- Add the roasted garlic paste and stir for about 30 seconds.
- Pour in the chicken stock and simmer for 2-3 minutes to reduce slightly.
- Add the heavy cream, nutmeg, salt, and pepper. Simmer for 5 minutes until the sauce thickens.
- Stir in the grated Parmesan cheese until melted and smooth.
- Cook the Ravioli. While the sauce is simmering, cook the spinach and cheese ravioli in a large pot of salted boiling water according to package instructions.
- Use a slotted spoon to transfer the cooked ravioli directly into the sauce, allowing some of the starchy pasta water to mix in and loosen the sauce if needed.
- Serve. Plate the ravioli and sauce, garnishing with freshly chopped parsley and additional Parmesan cheese if desired.
- Serve immediately for the best flavor and texture.
Notes
Sauce Variations
- Pink Sauce:
- A combination of tomato sauce and cream, this sauce offers a balanced flavor that complements the spinach and cheese filling. It has a rich, creamy texture with a hint of tomato tang.
- Vodka Sauce:
- Similar to pink sauce, vodka sauce includes a splash of vodka, which helps to meld the flavors of tomato and cream. It’s a classic Italian-American sauce that’s both creamy and slightly tangy.
- Walnut Sauce:
- Made with ground walnuts, garlic, cream, and Parmesan, this sauce provides a nutty and creamy complement to the ravioli. It’s a unique option that adds a rich, earthy flavor.
- Romesco Sauce:
- A Spanish sauce made with roasted red peppers, almonds, garlic, and olive oil. It adds a smoky, nutty flavor that pairs well with the creamy cheese filling.
- Brown Butter Sage Sauce:
- A simple yet elegant sauce made by browning butter and infusing it with fresh sage leaves. The nutty flavor of the browned butter and the aromatic sage enhance the ravioli’s flavors.
- Pesto Cream Sauce:
- Combine traditional basil pesto with cream for a rich and herbaceous sauce. The fresh basil and Parmesan in the pesto add brightness and depth to the dish.
- Lemon Cream Sauce:
- A light and zesty sauce made with cream, lemon zest, and juice. It offers a refreshing contrast to the richness of the cheese filling.
- Garlic Cream Sauce:
- A classic sauce made with roasted garlic, cream, and Parmesan. It’s rich and flavorful, with a subtle sweetness from the roasted garlic.
- Tomato Basil Sauce:
- A simple sauce made with tomatoes, fresh basil, garlic, and olive oil. It’s light and fresh, providing a nice contrast to the creamy ravioli.
- Truffle Oil Drizzle:
- For an extra touch of luxury, drizzle a small amount of truffle oil over the ravioli before serving. It adds an earthy, aromatic flavor that elevates the dish.
| Nutritional Information (Per Serving) | |
|---|---|
| Calories | 550 kcal |
| Total Fat | 35 g |
| Saturated Fat | 20 g |
| Cholesterol | 100 mg |
| Sodium | 600 mg |
| Total Carbohydrate | 40 g |
| Dietary Fiber | 3 g |
| Sugars | 5 g |
| Protein | 20 g |