Quick Summary
Creamy Lemon Ravioli- cheese ravioli in a light lemon cream sauce with spinach, peas, and Parmesan cheese. This spring ravioli recipe may seem fancy but it only takes 20 minutes to make!
Spring makes me happy. Lots of sunshine, green grass, and fresh flowers. I try to spend as much time outside as possible which means I need some easy recipes in my repertoire to make for dinner.
This Creamy Lemon Ravioli with Spinach & Peas is the perfect spring meal and it only takes 20 minutes to make!
I use store bought cheese ravioli, I always keep a bag in the freezer, to keep things super simple and the lemon cream sauce is heavenly! Add in some spring veggies for a pop of color and a little freshly grated Parmesan cheese and dinner is served!
This easy ravioli recipe makes a great easy weeknight meal or can be served when entertaining friends and family. It is a restaurant-quality dish, that everyone loves. I guarantee they will lick their plates clean.
How to Make Creamy Lemon Ravioli
Let’s get this 20 minute dinner started!
- First, 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.
- To make the sauce, melt the butter in large skillet over medium heat. Add the shallot and garlic and cook for about one minute. Whisk in the flour and slowly pour in the broth. Whisk in the lemon zest and lemon juice.
- 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 little.
- 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.
- Stir in the cooked ravioli and heat for one minute so the ravioli can warm up!
- Plate the ravioli, spooning the sauce and peas over the top.
- I like to garnish with crushed red pepper, basil or chives, and extra Parmesan cheese. SO yum!
Serving Suggestions
A big bowl of ravioli is really all I need for dinner, but if I am entertaining or want to serve a more elaborate dinner, here are a few sides that go well with this lemon ravioli dish.
More Pasta Recipes
Creamy Lemon Ravioli with Spinach & Peas
Creamy Lemon Ravioli- cheese ravioli in a light lemon cream sauce with spinach, peas, and Parmesan cheese. This spring ravioli recipe may seem fancy but it only takes 20 minutes to make!
- 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
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.
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.
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.
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.
Stir in the cooked ravioli and cook for 1 minute or until ravioli is heated through.
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!
Calories: 423kcal, Carbohydrates: 38g, Protein: 17g, Fat: 26g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 113mg, Sodium: 698mg, Potassium: 179mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1936IU, Vitamin C: 14mg, Calcium: 156mg, Iron: 9mg
Have you tried this recipe?
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Photos by Olive & Mango
