Description
A quick and creamy lemon ravioli dish featuring tender cheese ravioli tossed in a luscious lemon cream sauce with fresh spinach and sweet peas. Perfect for a vibrant, comforting meal ready in under 20 minutes.
Ingredients
Pasta
- 16 oz cheese ravioli, fresh or frozen
Sauce
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 1/2 teaspoons all-purpose flour
- 1/2 cup vegetable broth
- Zest of 1 lemon
- Juice of 1 lemon (2 tablespoons)
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
Vegetables
- 2 cups chopped fresh spinach
- 1 cup frozen peas
Optional Garnishes
- Crushed red pepper flakes
- Freshly chopped basil or chives
- Extra Parmesan cheese
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Cook the cheese ravioli according to package instructions until tender. Drain well and set aside. To prevent sticking, drizzle a little olive oil over the cooked ravioli and gently toss.
- Prepare the Base of the Sauce: In a large skillet over medium heat, melt the unsalted butter. Add the minced shallot and garlic and sauté for about 1 minute until fragrant and translucent.
- Create the Sauce: Whisk in the all-purpose flour to form a roux, then slowly pour in the vegetable broth while continuously whisking to avoid lumps. Add the lemon zest and lemon juice, stirring to combine.
- Add Cream and Season: Pour in the heavy cream and whisk thoroughly. Season the sauce with kosher salt and freshly ground black pepper to taste. Reduce heat to medium-low and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly.
- Incorporate Cheese and Vegetables: Stir in the grated Parmesan cheese until fully melted into the sauce. Add the chopped fresh spinach and frozen peas, cooking for about 2 minutes until the spinach wilts and the sauce reaches your desired thickness. For a thicker sauce, cook a few minutes longer with occasional stirring.
- Toss Ravioli in Sauce: Add the cooked ravioli to the skillet and gently stir to coat them in the sauce. Cook for 1 minute more to heat the ravioli through.
- Serve and Garnish: Plate the creamy lemon ravioli, spooning extra sauce, spinach, and peas on top. Finish with optional garnishes like crushed red pepper flakes, freshly chopped basil or chives, and additional Parmesan cheese for extra flavor. Enjoy warm!
Notes
- Fresh or frozen ravioli both work well; adjust cooking time accordingly.
- To prevent ravioli from sticking after draining, lightly toss with olive oil.
- You can substitute vegetable broth with chicken broth if preferred.
- If you like a zestier sauce, add more lemon juice or zest incrementally.
- This dish can be made vegetarian by ensuring ravioli filling and broth are vegetarian-friendly.
- For a lighter version, replace heavy cream with half-and-half or milk, but sauce will be less rich.
- Leftovers keep well refrigerated for up to 2 days and can be reheated gently on stovetop or microwave.
