Creamy Spinach and Cheese Ravioli with homemade garlic parmesan Alfredo sauce is a quick, easy, and totally tasty way to jazz up store-bought ravioli!

Fresh, refrigerated ravioli are a kitchen staple for us this time of year. Temps are dropping and hot, quick and easy dinners are calling our names!

This creamy spinach and cheese ravioli dish is a total breeze to throw together and features my go-to alfredo sauce and a whoooole lot of spinach! You can even go for gold and add some extra veggies beyond my basic garlic-onion-spinach shenanigans.

Spinach and Cheese Ravioli

Creamy Spinach and Cheese Ravioli with homemade garlic parmesan Alfredo sauce is a quick, easy, and totally tasty way to jazz up store-bought ravioli!
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Prep Time 38 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 500 gm blanched spinach
  • 100 gm grated cheddar cheese
  • 1/4 teaspoon salt
  • 1 tablespoon virgin olive oil
  • 1/2 teaspoon basil
  • 1/4 teaspoon spice black pepper

For Garnishing

  • 3 cloves grated garlic
  • 1 tablespoon basil

For The Main Dish

  • 200 gm wheat flour
  • 1/4 teaspoon salt
  • 2 egg

Instructions
 

  • Blanch spinach leaves in boiling water for 1 minute. Wash in cold water. Squeeze out the extra water and finely chop them.
  • Heat the olive oil in a pan and saute the chopped spinach. Add the remaining ingredients, mix well and remove from heat.
  • For the ravioli, mix all the ingredients (whole-wheat flour, eggs and salt) together to form a stiff dough. Do not add water. If the dough seems too tight, wet your hands and knead again. Cling wrap and set the dough aside for 10 mins.
  • Roll out the dough into a 12″ wide and 16″ long piece. Fold and roll again. Repeat the process thrice. Cut into six 2-inch wide strips.
  • Place a spoonful of the stuffing at 2″equal distances along half the strips. Moisten the strips between the filling. Place the reserved strips on top of the ones with the filling. Press down lightly around the filling to seal well. Cut into squares with the filling in the centre.
  • Bring a large pan of water to a boil with 1 tsp salt. Add the ravioli and cook for a few (2-3) minutes till almost done taking care not to overcook. Drain and refresh in cold water.
  • Place ravioli in a plate and garnish with deep fried basil and garlic.

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