Creamy Lemon Ravioli with Spinach & Peas
Total Time
17 minutes
Prep Time
5 minutes
Cook Time
12 minutes
Rating
4.72 out of 5 stars
(28)
Ingredients
6 servings
- 16 oz cheese ravioli, (fresh or frozen)
- 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
- 2 cups chopped fresh spinach
- 1 cup frozen peas
- Optional Garnishes: crushed red pepper flakes, (freshly chopped basil or chives, and extra Parmesan cheese)
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Preparation
Step 1
Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions. Drain and set aside. You can drizzle a little olive oil over the ravioli and stir so it doesn’t stick together.
Step 2
To make the sauce, melt the butter in large skillet over medium heat. Add the shallot and garlic and cook for 1 minute. Whisk in the flour and slowly pour in the broth. Whisk in the lemon zest and lemon juice.
Step 3
Pour in the heavy cream and whisk to combine. Season with salt and pepper. Turn the heat to medium low and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens a bit.
Step 4
Stir in the Parmesan cheese until melted. Add the chopped spinach and frozen peas and cook for 2 minutes or until spinach is wilted. The sauce should be thick enough at this point, if you want it thicker, you can cook for a few more minutes, stirring to help it thicken up.
Step 5
Stir in the cooked ravioli and cook for 1 minute or until ravioli is heated through.
Step 6
Plate the ravioli, spooning the sauce and peas over the top. Garnish with crushed red pepper, basil or chives, and extra Parmesan cheese, if desired. Enjoy!
Step 7
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