Creamy Spinach and Cheese Ravioli


Dinner, Pasta


9 oz package small refrigerated cheese ravioli

2 tsp avocado oil or coconut/olive oil

3 cups fresh spinach

1 small onion (approx. 1 cup finely chopped)

2 cloves garlic

2 TBSP unsalted butter

2 TBSP all-purpose flour

1 cup milk plus extra to thin sauce as desired

1/4-1/2 cup freshly grated parmesan cheese

2 TBSP pesto

salt and pepper to taste (don't skip but season to taste)

1/4-1/2 cup grated mozzarella cheese


Bring a medium pot of water to a boil. Cook the ravioli according to package directions until al dente. Drain ravioli in a colander and set aside.

While the pasta cooks, chop your onion and spinach and mince your garlic.

Heat the oil in a large stainless pan/skillet over medium-high heat. Once the oil is hot, add the onion and cook until tender and translucent, approx. 5 minutes. Add garlic towards the end to prevent burning.

Add butter and garlic to the pan. Once butter has melted, add flour and whisk constantly with a metal whisk until the butter and flour are well combined and the mixture darkens in color a bit.

Pour in milk and whisk vigorously to combine. Whisk often until mixture thickens (this will happen faster for room temperature or warmed milk and a little slower if using cold milk) then add parmesan, pesto salt, and pepper.

Once your sauce has reached desired thickness, fold in your chopped spinach and cooked ravioli. Thin sauce if desired with additional milk and adjust salt and pepper to taste. Remove from heat, top with grated mozzarella and cover with the pot's lid to melt the cheese. Dive in while it's hot!


a little much on the cheese sauce. maybe lessen