If you’re craving a pasta dish that’s both comforting and fresh, this Creamy Spinach Pesto Ravioli Recipe is exactly what you need. It’s quick, vibrant, and rich with a luscious sauce that feels fancy but takes just 20 minutes to make.
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Why You'll Love This Recipe
I’ve made this creamy spinach pesto ravioli recipe more times than I can count — it’s my go-to when I want something hearty, fresh, and unbelievably easy on a busy evening. Plus, it’s the perfect way to sneak in extra greens without any fuss!
- Ready in 20 minutes: Ideal for busy weeknights when you want dinner on the table fast.
- Vibrant homemade pesto: The spinach and toasted pumpkin seeds make a uniquely fresh pesto you won’t find in stores.
- Creamy, silky sauce: The addition of crème fraîche adds just the right tang and indulgence.
- Customizable and versatile: Use your favorite ravioli filling—cheese or meat both work beautifully.
Ingredients & Why They Work
Before we dive into cooking, let’s talk ingredients. Freshness is key here — grab the best baby spinach you can find and don’t skip toasting those pumpkin seeds; the flavor difference is worth it. I also recommend using fresh parmigiano reggiano for that authentic cheesy punch.
- Baby spinach: Its mild flavor and tender leaves create that vibrant green pesto base.
- Pumpkin seeds: Toasted for a nutty crunch and depth you won’t get from traditional pine nuts.
- Garlic: Just one clove adds the perfect aromatic kick without overpowering the pesto.
- Lemon juice: Brightens and balances the richness of the sauce.
- Parmigiano reggiano: Freshly grated to bring savory umami that rounds out the pesto beautifully.
- Extra virgin olive oil: The backbone that gives the pesto a silky texture.
- Water: Helps thin the pesto to a creamy consistency perfect for coating pasta.
- Kosher salt: Essential for seasoning and enhancing all the fresh flavors.
- Ravioli: Your choice of fresh or frozen, cheese or meat-filled, it all works!
- Frozen peas: Added at the end for a pop of sweetness and color.
- Crème fraîche: Adds creaminess and a subtle tang that lifts the dish.
- Lemon zest: Finishes the dish with fresh citrus aroma and flavor.
- Flaky salt and black pepper: For the perfect final seasoning touch.
Make It Your Way
This Creamy Spinach Pesto Ravioli Recipe is wonderfully versatile, inviting you to tailor it to your tastes and pantry staples. Adding your personal twist can turn this quick Italian classic into something uniquely yours every time you make it!
- Variation: For a nutty depth, I sometimes swap out the pumpkin seeds for toasted walnuts—this adds a warm richness that pairs beautifully with the spinach.
- Seasonal Twist: In spring, fresh peas give the dish a bright pop, but in winter, I like to add sautéed mushrooms for earthiness and texture.
- Dairy-Free Option: If you want to skip the crème fraîche, try a coconut yogurt alternative for a creamy texture with a hint of tang.
- Protein Boost: Toss in some grilled chicken or chickpeas to make this meal even more hearty and satisfying.
Step-by-Step: How I Make Creamy Spinach Pesto Ravioli Recipe
Step 1: Whip Up a Vibrant Spinach Pesto
Start by combining 3 cups of fresh baby spinach with toasted pumpkin seeds, a clove of garlic, and a splash of bright lemon juice in your food processor. Add ¼ cup of freshly grated parmigiano reggiano, ⅓ cup of extra virgin olive oil, 3 tablespoons of water, and ½ teaspoon kosher salt. Blend everything until smooth and creamy—don’t worry if it takes a minute or two. Taste and add a pinch more salt if needed. The aroma of fresh spinach mixed with roasted seeds and citrus will tell you that you’re on the right track.
Step 2: Cook the Ravioli and Peas to Perfection
Bring a large pot of salted water to a rolling boil. Gently add 12 oz of your preferred ravioli—fresh ravioli will cook in about 4 to 5 minutes, while frozen ravioli takes closer to 7 to 8 minutes. During the last 2 minutes, toss in a cup of frozen peas so they blanch and heat through alongside the pasta. When everything is tender and ready, carefully reserve ¼ cup of the starchy pasta water before draining; this little trick helps you adjust the sauce’s creaminess in the next step.
Step 3: Combine, Coat, and Creamify
Return the drained ravioli and peas to the pot over low heat. Stir in the luscious spinach pesto followed by ⅓ cup of crème fraîche. Now, slowly add some reserved pasta water, a tablespoon at a time, stirring gently until the sauce reaches a silky, creamy consistency that lovingly coats every piece. This careful melding is what transforms the dish from simple to spectacular—watch as the sauce clings and glistens, signaling it’s ready.
Step 4: Brighten and Finish with Flair
Gently fold in the fresh lemon zest from half a lemon, adding a subtle zestiness that lifts the flavors flawlessly. Season the dish with flaky salt and freshly ground black pepper, adjusting according to your taste. Serve the ravioli immediately, garnished with extra parmigiano reggiano and a tempting dollop of crème fraîche on top. The result? A vibrant, creamy, and utterly satisfying bowl of Italian comfort that’s as beautiful as it is delicious.
Top Tip
These tips can truly elevate your Creamy Spinach Pesto Ravioli Recipe experience, ensuring every bite is bursting with vibrant flavor and perfect texture.
- Pesto Texture Matters: Be sure to toast your pumpkin seeds just right—about 3-5 minutes until fragrant—to bring out their nuttiness without burning them, which can turn the pesto bitter.
- Reserve That Pasta Water: Adding reserved pasta water bit by bit when mixing pesto and crème fraîche helps create that luscious, silky sauce that clings beautifully to each ravioli.
- Freshness Counts: Use fresh baby spinach for a bright green color and vibrant flavor; frozen spinach just doesn’t deliver the same fresh taste or texture.
- Don’t Overcook Ravioli: Keep a close eye on cooking time—especially if using fresh ravioli, as overcooking can make them mushy and prone to tearing in the sauce.
How to Serve Creamy Spinach Pesto Ravioli Recipe
Garnishes
Enhance your dish by adding extra grated parmigiano reggiano for a touch of sharpness and a dollop of crème fraîche to add cooling creaminess on top. A sprinkle of flaky sea salt and freshly cracked black pepper brightens each bite. For a burst of freshness, a light scattering of lemon zest right before serving rounds it out beautifully.
Side Dishes
This ravioli pairs wonderfully with simple sides like a crisp arugula salad dressed with lemon vinaigrette or roasted cherry tomatoes for a little sweet acidity. Garlic bread or a warm crusty baguette also complements the creamy sauce and helps scoop up every last bit.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Spinach Pesto Ravioli in an airtight container in the refrigerator for up to 2 days. The flavors will mellow slightly, so a quick reheat with a splash of water or cream can bring back that creamy, saucy texture.
Freezing
Because of the creamy sauce, freezing fully cooked ravioli is not ideal as the texture may separate. Instead, freeze uncooked ravioli separately. When ready, cook fresh and toss with freshly made pesto and crème fraîche sauce for best results.
Reheating
Reheat leftovers gently on the stovetop over low heat. Add a splash of reserved pasta water or a tablespoon of crème fraîche to loosen the sauce and revive the creamy texture. Avoid microwaving as it can cause the sauce to break or the ravioli to become tough.
Frequently Asked Questions:
You can, but homemade spinach pesto with toasted pumpkin seeds gives a fresher, nuttier, and more vibrant flavor that really makes this recipe special.
If crème fraîche isn’t available, sour cream or Greek yogurt work as great substitutes, providing a similar creamy tang to complement the pesto.
To make it vegan, substitute parmigiano with a vegan cheese alternative and use a plant-based cream or cashew cream instead of crème fraîche. Also, choose vegan ravioli as your base.
Make sure your pot has plenty of boiling salted water and stir gently soon after adding ravioli to the pot to keep them separate and prevent sticking.
Final Thoughts
Whipping up this Creamy Spinach Pesto Ravioli Recipe is like inviting a touch of elegance and comfort to your table in just 20 minutes. The vibrant spinach pesto, the nutty crunch of pumpkin seeds, and that velvety crème fraîche sauce all come together to make each mouthful deliciously memorable. Whether you're treating yourself on a busy weeknight or impressing guests on a special evening, this dish brings warmth, color, and plenty of smiles. Happy cooking and buon appetito!
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Creamy Spinach Pesto Ravioli Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant and creamy ravioli with spinach pesto recipe combines tender ravioli, a rich and flavorful spinach and pumpkin seed pesto, and a luscious crème fraîche sauce. Ready in just 20 minutes, it's an easy yet elegant dish perfect for a quick weeknight dinner or a special occasion.
Ingredients
Spinach Pesto
- 3 cups baby spinach
- ⅓ cup pumpkin seeds (toasted)
- 1 clove garlic
- 1 tablespoon lemon juice
- ¼ cup freshly grated parmigiano reggiano
- ⅓ cup extra virgin olive oil
- 3 tbsps water
- ½ teaspoon kosher salt
Main Ingredients
- 12 oz ravioli (fresh or frozen)
- 1 cup peas (frozen)
- ⅓ cup crème fraîche
- Lemon zest from half a lemon
- Flaky salt and fresh black pepper, to taste
- Extra parmigiano reggiano for garnish
- Extra crème fraîche for dolloping on plate
Instructions
- Prepare the pesto: In a food processor or blender, combine baby spinach, toasted pumpkin seeds, garlic, lemon juice, parmigiano reggiano, olive oil, water, and kosher salt. Blend until smooth and creamy. Adjust the seasoning with more salt if needed.
- Cook the ravioli and peas: Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until tender and cooked through, usually about 4-5 minutes for fresh or 7-8 minutes for frozen. Add the frozen peas to the pot during the last 2 minutes of cooking so they blanch and warm through.
- Drain and combine: Reserve about ¼ cup of pasta cooking water, then drain the ravioli and peas. Return them to the pot over low heat. Stir in the prepared spinach pesto and crème fraîche, adding some reserved pasta water a little at a time to loosen the sauce and create a creamy consistency that coats the pasta evenly.
- Season and garnish: Stir in lemon zest, then season with flaky salt and freshly ground black pepper to taste. Plate the ravioli and top with extra parmigiano reggiano and a dollop of crème fraîche. Serve immediately for best flavor and texture.
Notes
- This creamy ravioli with pesto is vibrantly green thanks to blanched spinach and comes together in under 30 minutes.
- To toast the pumpkin seeds, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned.
- You can use any type of ravioli you prefer—cheese-filled or meat-filled will work well.
- If crème fraîche is unavailable, substitute with sour cream or Greek yogurt for a similar creamy tang.
- Reserve some pasta water to adjust the sauce consistency perfectly when mixing.
- For a nuttier pesto, try using walnuts or pine nuts as a substitute for pumpkin seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 25 mg
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