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Home » Meals » Lunch & Dinner » Ravioli in Spinach Pesto Alfredo Sauce

Ravioli in Spinach Pesto Alfredo Sauce

August 6, 20191 Comment

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Ravioli in Spinach & Pesto Alfredo Sauce - This recipe combines fresh ravioli with an easy, cheesy homemade vegan pesto Alfredo sauce and fresh spinach for an easy and decadent dinner in 30 minutes. 

#veganpasta #thiswifecooksrecipes #meatlessmonday via @thiswifecooksRavioli in Spinach & Pesto Alfredo Sauce - This recipe combines fresh ravioli with an easy, cheesy homemade pesto Alfredo sauce and fresh spinach for an easy and decadent dinner in 30 minutes.

 via @thiswifecooks

Ravioli in Spinach Pesto Alfredo Sauce is made with store-bought ravioli, coated in a creamy Alfredo sauce with spinach and a touch of pesto.

Serve with toasted garlic bread and a simple green salad.

Ravioli in Spinach & Pesto Alfredo Sauce - This recipe combines fresh ravioli with an easy, cheesy homemade vegan pesto Alfredo sauce and fresh spinach for an easy and decadent dinner in 30 minutes.

Table of Contents

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  • Easy Ravioli Dinner
  • Ingredients for Ravioli in Spinach Pesto Alfredo Sauce
  • How to Make Ravioli in Spinach Pesto Alfredo Sauce
  • Make it Vegan 🌱
  • Storage
  • More Recipes You’ll Love!
  • Ravioli in Spinach Pesto Alfredo Sauce Recipe
    • Ingredients
    • Instructions
    • Nutrition

Easy Ravioli Dinner

I like this recipe because it’s an easy way to dress up a package of premade ravioli and the simple Alfredo is a nice change from red sauce. 

Everything cooks in one pot and one skillet, and you can adjust the richness by using half-and-half instead of heavy cream if you like. The spinach wilts right into the sauce, adding freshness without extra steps, and it all comes together in about 30 minutes.

Ingredients for Ravioli in Spinach Pesto Alfredo Sauce

You will need the following:

  • Ravioli: Fresh or frozen cheese ravioli work great here. You can also use spinach, mushroom, or butternut squash ravioli also work well for this recipe.

  • Butter: For sautéing the onion and garlic.

  • Yellow Onion & Fresh Garlic: The aromatic base of the sauce. 

  • Cream: Heavy cream gives the Alfredo sauce its signature richness, but half-and-half is a good option if you prefer something a little lighter.

  • Cheese: Parmesan and mozzarella melt right into the sauce, making it creamy and cheesy throughout.

  • Baby Spinach: Added at the end so it just wilts into the sauce, giving it a pop of green and a little freshness.

  • Pesto: Use your favorite store-bought or homemade basil pesto.

  • Seasonings & Garnish: A little salt and pepper to taste, plus fresh parsley and a pinch of red pepper flakes to finish.

How to Make Ravioli in Spinach Pesto Alfredo Sauce

STEP ONE: Cook the Ravioli. Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Drain and set aside.

STEP TWO: Make the Sauce. In a large skillet over medium heat, melt the butter. Add onion and cook about 3 minutes, stirring often, until softened. Add garlic and cook 1 minute more. Pour in cream and bring to a gentle simmer. Lower the heat and stir in Parmesan and mozzarella until melted and smooth.

STEP THREE: Add Spinach and Pesto. Stir in pesto, then add spinach and cook until just wilted. Season with salt and pepper to taste.

STEP FOUR: Combine. Gently fold the cooked ravioli into the sauce until fully coated.

STEP FIVE: Serve. Adjust seasoning to taste, garnish with chopped parsley and a pinch of red pepper flakes, and serve hot.

Make it Vegan 🌱

For a plant-based dish, use dairy-free ingredients – butter, unsweetened plant-based cream, Parmesan and mozzarella cheeses, and a vegan pesto.

Ravioli in Spinach & Pesto Alfredo Sauce - This recipe combines fresh ravioli with an easy, cheesy homemade vegan pesto Alfredo sauce and fresh spinach for an easy and decadent dinner in 30 minutes.

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or milk if the sauce has thickened.

More Recipes You’ll Love!

  • Ravioli Lasagna
  • Baked Pesto Pasta
  • Spanakopita Pasta

    Tried this recipe? Leave a ⭐ Star Rating ⭐️ and share your thoughts in the comments below. Thanks for being part of our home cooking community!Follow This Wife Cooks on Flipboard | Instagram | Facebook | Pinterest | Shop | YouTube

A close-up of spinach pesto alfredo ravioli covered in creamy white sauce, topped with grated parmesan, chopped parsley, and red pepper flakes on a white plate.

Ravioli in Spinach Pesto Alfredo Sauce Recipe

5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: broccoli pasta salad, comfort food, ravioli, tortellini alfredo, vegetarian
Servings: 4
Calories: 568kcal
Author: Holly Gray
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Ingredients

  • 1 9-ounce package cheese ravioli
  • 2 tablespoons butter
  • 1/4 cup yellow onion finely chopped
  • 1 tablespoon garlic minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 4 cups baby spinach leaves
  • 3 tablespoons basil pesto
  • kosher salt to taste
  • ground black pepper to taste
  • 2 tablespoons Italian flat-leaf parsley chopped, for garnish
  • Pinch of red pepper flakes for garnish

Instructions

  • Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Drain and set aside.
  • In a large skillet over medium heat, melt the butter. Add onion and cook about 3 minutes, stirring often, until softened. Add garlic and cook 1 minute more. Pour in cream and bring to a gentle simmer. Lower the heat and stir in Parmesan and mozzarella until melted and smooth.
  • Stir in pesto, then add spinach and cook until just wilted. Season with salt and pepper to taste.
  • Gently fold the cooked ravioli into the sauce until fully coated.
  • Adjust seasoning to taste, garnish with chopped parsley and a pinch of red pepper flakes, and serve hot.

Nutrition

Calories: 568kcal | Carbohydrates: 33g | Protein: 20g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 125mg | Sodium: 853mg | Potassium: 277mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4130IU | Vitamin C: 9mg | Calcium: 294mg | Iron: 8mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

Save this recipe to Pinterest! ⤵️ 📌

A plate of ravioli smothered in creamy spinach pesto Alfredo sauce, garnished with parsley and red pepper flakes. Text reads: Spinach Pesto Alfredo Ravioli thiswifecooks.com.

This post was updated on July 16, 2025.

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Filed Under: Comfort Food, Lunch & Dinner, Pasta Night, Recently Updated, Vegan, Vegetarian Tagged With: alfredo, comfort food, pasta, Pasta Night, pesto, ravioli, spinach

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