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.
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.
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
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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
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This post was updated on July 16, 2025.
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