Spinach Ricotta Ravioli with Blush Sauce
If you’ve ever craved a pasta dish that balances creamy, tangy, and just a hint of spice, then Spinach Ricotta Ravioli with Blush Sauce might just become your new favorite weeknight dinner. This dish pairs tender spinach and ricotta-filled ravioli with a luscious blush sauce made from crushed tomatoes and cream, elevated by aromatic garlic, onion, and a touch of red pepper flakes. It’s simple enough for a quick meal but special enough to impress guests or treat yourself. Ready in under 30 minutes, it’s pasta perfection in a single bowl. Let’s dive into why you should make this recipe tonight!
Top Reasons to Make Spinach Ricotta Ravioli with Blush Sauce
- Quick and Easy: Ready in less than 30 minutes, perfect for busy evenings.
- Rich Flavor: The creamy blush sauce offers a delicious blend of tomato acidity and velvety creaminess.
- Vegetarian-Friendly: Packed with spinach and ricotta, it’s hearty without meat.
- Comfort Food Upgrade: Ravioli feels indulgent but is surprisingly simple to prepare.
- Customizable: Add your favorite herbs or spice levels for a personalized touch.
- Perfect for Any Season: The warm sauce and fresh basil garnish make it ideal year-round.
What You’ll Gather
- 1 package of spinach and ricotta filled ravioli (fresh or refrigerated)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (adjust according to spice preference)
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish
Toolbox for This Recipe
- Large Pot – for boiling ravioli
- Large Skillet or Sauté Pan – to prepare the blush sauce
- Wooden Spoon or Silicone Spatula – for stirring the sauce
- Colander – to drain the cooked ravioli
- Grater – for fresh Parmesan cheese (optional but recommended)
- Measuring Cups and Spoons – for accurate ingredient portions
Spinach Ricotta Ravioli with Blush Sauce Made Stepwise
Step 1: Prepare the Ravioli
Bring a large pot of salted water to a boil. Once boiling, add the spinach ricotta ravioli and cook according to the package instructions, usually 3-5 minutes for fresh or refrigerated ravioli. When they float to the surface, they’re ready. Drain gently and set aside while you make the sauce.
Step 2: Sauté Onion and Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant, making sure not to burn the garlic.
Step 3: Create the Blush Sauce
Pour the 14 oz can of crushed tomatoes into the skillet with the onion and garlic. Stir in 1 teaspoon dried basil and 1/2 teaspoon red pepper flakes. Let the mixture simmer gently for about 5-7 minutes to let the flavors meld together.
Step 4: Add Cream and Cheese
Reduce the heat to low and stir in 1 cup of heavy cream. Allow the sauce to warm through and thicken slightly, about 3 minutes. Then add 1/2 cup of grated Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes smooth and creamy. Season with salt and freshly ground black pepper to taste.
Step 5: Combine Ravioli and Sauce
Add the cooked ravioli into the skillet with the blush sauce. Gently toss to coat every piece in the luscious sauce, being careful not to break the delicate pasta. Heat together for 1-2 minutes to marry the flavors.
Step 6: Garnish and Serve
Serve immediately, garnished with fresh basil leaves and an extra sprinkle of Parmesan if desired. This dish pairs beautifully with a crisp green salad or crusty bread for mopping up the sauce.
Year-Round Variations
- Add sautéed mushrooms or sun-dried tomatoes for an earthy twist.
- Swap out the crushed tomatoes for fire-roasted tomatoes to add a smoky depth.
- Use coconut cream instead of heavy cream for a dairy-free alternative.
- For a protein boost, stir in cooked grilled chicken or shrimp at the end — similar to the creamy flavors found in Creamy Garlic Shrimp Tortellini.
- Top with toasted pine nuts or walnuts for added crunch and nuttiness.
Behind-the-Scenes Notes
- The key to a smooth blush sauce is gentle simmering – avoid boiling once the cream is added to prevent curdling.
- Fresh basil leaves add a bright, herbal note, but dried basil in the sauce also layers flavor beautifully.
- Using a good quality Parmesan cheese really elevates the sauce, so try to avoid pre-grated varieties with additives.
- The red pepper flakes add just enough warmth without overwhelming the dish; adjust according to your heat tolerance.
- This recipe is a great shortcut meal: using store-bought ravioli means minimal prep but maximum taste.
Freezer-Friendly Notes
This dish is best served fresh to enjoy the delicate texture of the ravioli and the creamy blush sauce. However, you can freeze the cooked ravioli and sauce separately:
- Allow the sauce to cool completely, then store in an airtight container for up to 3 months in the freezer.
- Freeze cooked ravioli on a baking sheet until firm, then transfer to a freezer-safe bag to prevent sticking.
- When ready to eat, thaw overnight in the refrigerator, reheat the sauce gently, and warm the ravioli in boiling water for a minute or two before combining.
Questions People Ask
Can I make this dish vegan?
Absolutely! Replace the heavy cream with coconut cream or cashew cream, use a plant-based Parmesan substitute or nutritional yeast, and ensure your ravioli is free of dairy or eggs. This will still give you a creamy, flavorful blush sauce.
What type of ravioli works best for this recipe?
Spinach and ricotta ravioli is perfect because the mild cheese and greens complement the blush sauce beautifully. You can also experiment with cheese-only ravioli or mushroom-filled varieties for a different twist.
Can I prepare the sauce in advance?
Yes! The blush sauce holds well in the fridge for up to 3 days. Prepare it ahead, then simply cook the ravioli fresh when ready to serve. This makes dinner prep even quicker.
How spicy is the blush sauce?
The sauce has a gentle warmth from the red pepper flakes, but it’s not overly spicy. You can adjust the amount up or down depending on how much heat you prefer.
One Pan, More Ideas
- Try the Butternut Squash Spinach Lasagna Rollups for a comforting vegetarian casserole with seasonal vegetables.
- For a seafood twist, whip up Creamy Garlic Shrimp Tortellini with a similar creamy tomato-based sauce and succulent shrimp.
- Make a one-pan pasta primavera loaded with fresh veggies and a light sauce for a spring-inspired meal.
- Create a skillet lasagna that layers ricotta, spinach, and marinara for a no-fuss baked dinner.
Ready to Cook?
Spinach Ricotta Ravioli with Blush Sauce is a delightful blend of creamy textures, vibrant flavors, and simple ingredients. Whether you’re cooking for a weeknight family dinner or a casual gathering, this recipe brings warmth and satisfaction to the table. With minimal prep and maximum taste, your taste buds will thank you. Gather your ingredients, heat that pan, and enjoy the magic of homemade pasta with a luscious blush sauce tonight!
Share on Pinterest
Spinach Ricotta Ravioli with Blush Sauce
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Once boiling, add the spinach ricotta ravioli and cook according to the package instructions, usually 3-5 minutes for fresh or refrigerated ravioli. When they float to the surface, they’re ready. Drain gently and set aside while you make the sauce.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant, making sure not to burn the garlic.
- Pour the 14 oz can of crushed tomatoes into the skillet with the onion and garlic. Stir in 1 teaspoon dried basil and 1/2 teaspoon red pepper flakes. Let the mixture simmer gently for about 5-7 minutes to let the flavors meld together.
- Reduce the heat to low and stir in 1 cup of heavy cream. Allow the sauce to warm through and thicken slightly, about 3 minutes. Then add 1/2 cup of grated Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Add the cooked ravioli into the skillet with the blush sauce. Gently toss to coat every piece in the luscious sauce, being careful not to break the delicate pasta. Heat together for 1-2 minutes to marry the flavors.
- Serve immediately, garnished with fresh basil leaves and an extra sprinkle of Parmesan if desired. This dish pairs beautifully with a crisp green salad or crusty bread for mopping up the sauce.
Notes
- The key to a smooth blush sauce is gentle simmering – avoid boiling once the cream is added to prevent curdling.
- Use fresh basil leaves for a bright herbal note and good quality Parmesan cheese for best flavor.
- Freeze sauce and ravioli separately for up to 3 months to keep texture and taste fresh.
