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Homemade Spinach Ricotta Ravioli with Blush Sauce photo

Spinach Ricotta Ravioli with Blush Sauce

This Spinach Ricotta Ravioli with Blush Sauce is creamy, tangy, and ready in under 30 minutes—perfect for an easy weeknight dinner with a gourmet touch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package spinach and ricotta filled ravioli fresh or refrigerated
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 14 oz crushed tomatoes 1 can
  • 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

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Wooden spoon or silicone spatula
  • Colander
  • Grater
  • Measuring cups and spoons

Method
 

Spinach Ricotta Ravioli with Blush Sauce Made Stepwise
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.