This dish pairs pillowy, cheese-filled ravioli with a silky roasted-garlic cream sauce and bright wilted spinach. It’s rich but not heavy, garlicky in a mellow, nutty way, and topped with a sprinkle of Parmesan for a sharp finish. This meal turns simple pantry items into a dinner that makes your kitchen smell like heaven on a rainy day.
Top reasons to make it: it’s quick, uses easy ingredients, and feels special enough for guests but simple enough for a weeknight.
Why You’ll Love This Recipe
- Ready in about 20–30 minutes perfect for busy nights.
- Made with pantry staples plus a fresh garlic punch.
- Comforting and family-friendly kids usually love the cheesy ravioli.
- Easy to scale for meal prep or a quick dinner for two.
Ingredients for Roasted Garlic Ravioli
- 4 ounces (about 1 cup) cheese-filled ravioli (fresh or frozen)
- 4 cloves garlic, whole (for roasting)
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup fresh spinach, roughly chopped
- Salt and pepper, to taste
- Parmesan cheese, grated (for garnish)
Step-by-Step Instructions of Roasted Garlic Ravioli
- Preheat the oven to 400°F (200°C). Toss the whole garlic cloves in 1 teaspoon olive oil, wrap them in foil, and roast for 20 minutes until soft and golden.
- Bring a large pot of salted water to a boil and cook the ravioli according to package directions; drain and set aside, reserving 1/2 cup pasta water.
- Sauté the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the roasted garlic (squeeze the softened cloves out of their skins) and mash them gently into the oil.
- Pour in the heavy cream and stir, bringing the mixture to a gentle simmer. Add a splash of the reserved pasta water if the sauce seems too thick.
- Stir in the chopped spinach and cook until wilted, about 1–2 minutes. Season with salt and pepper.
- Add the cooked ravioli to the skillet and toss gently to coat in the sauce. Heat through for 1–2 minutes so the flavors blend.
- Serve immediately with a generous sprinkle of grated Parmesan and a crack of black pepper.
Tips for Success
- Roast the garlic until very soft it gives a sweet, mellow flavor that lifts the whole dish.
- Use reserved pasta water to loosen the sauce; the starch helps it cling to the ravioli.
- Taste and adjust salt last, since the Parmesan adds saltiness.
Substitutions & Variations of Roasted Garlic Ravioli
To Make It Vegan/Gluten-Free:
- Use dairy-free cream (like cashew cream or a thick oat cream) and vegan Parmesan.
- Choose gluten-free ravioli or use gluten-free pasta pockets.
Variations:
- Add cooked mushrooms or sun-dried tomatoes for earthiness.
- Stir in a spoonful of pesto for herb brightness.
- Toss in cooked shrimp or shredded rotisserie chicken for extra protein.
If you love garlic-forward sauces, you might also enjoy trying a different garlicky side or topping like this flavorful garlic sauce with bacon for an extra punch: garlic sauce with bacon.
Storage Instructions of Roasted Garlic Ravioli
Refrigerator:
- Store leftovers in an airtight container for up to 3 days. Rewarm gently on the stove with a splash of cream or water to loosen the sauce.
Freezer:
- Cooked ravioli in cream sauce does not freeze well (sauce may separate). Freeze ravioli separately (uncooked or cooked plain) for up to 2 months and add fresh sauce when reheating.
Make-Ahead:
- Roast garlic up to 3 days ahead and keep in the fridge. Cook ravioli fresh, then toss with warmed sauce when ready to eat.
Frequently Asked Questions (FAQ) of Roasted Garlic Ravioli
Can I use jarred roasted garlic?
Yes. Jarred roasted garlic works in a pinch start with 2–3 cloves’ worth and adjust to taste because jarred garlic can be stronger.
Can I skip the cream and use milk?
You can use whole milk, but the sauce will be thinner and less silky. Add a teaspoon of butter or a small splash of cornstarch slurry to thicken if needed.
What if my sauce becomes grainy after reheating?
Warm gently over low heat and add a splash of cream or pasta water. Avoid high heat to keep the sauce smooth.
Final Thoughts
Roasted Garlic Ravioli hits the sweet spot between quick weeknight cooking and a dinner that feels a little luxe. The roasted garlic gives a deep, mellow flavor without fuss, and the whole dish comes together in under 30 minutes perfect for busy families or professionals who want a comforting meal without the effort. Try it tonight, and if you liked the recipe, leave a comment and a star rating below so others can find this easy weeknight winner.
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Roasted Garlic Ravioli
A cozy, quick dinner of cheese-filled ravioli in a silky roasted garlic cream sauce with wilted spinach.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 4 ounces (about 1 cup) cheese-filled ravioli (fresh or frozen)
- 4 cloves garlic, whole (for roasting)
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup fresh spinach, roughly chopped
- Salt and pepper, to taste
- Parmesan cheese, grated (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Toss the whole garlic cloves in 1 teaspoon olive oil, wrap them in foil, and roast for 20 minutes until soft and golden.
- Bring a large pot of salted water to a boil and cook the ravioli according to package directions; drain and set aside, reserving 1/2 cup pasta water.
- Sauté the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the roasted garlic (squeeze the softened cloves out of their skins) and mash them gently into the oil.
- Pour in the heavy cream and stir, bringing the mixture to a gentle simmer. Add a splash of the reserved pasta water if the sauce seems too thick.
- Stir in the chopped spinach and cook until wilted, about 1–2 minutes. Season with salt and pepper.
- Add the cooked ravioli to the skillet and toss gently to coat in the sauce. Heat through for 1–2 minutes so the flavors blend.
- Serve immediately with a generous sprinkle of grated Parmesan and a crack of black pepper.
Notes
Roast the garlic until very soft for optimal flavor. Use reserved pasta water to adjust sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian