Creamy Lemon Ravioli with Spinach & Peas
This creamy lemon ravioli recipe combines cheese ravioli with a light lemon cream sauce, spinach, and peas. Ready in 20 minutes, it’s the perfect easy spring dinner!
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What Makes This Creamy Lemon Ravioli So Special
This creamy lemon ravioli brings together bright citrus, tender cheese ravioli, and a silky sauce that coats every bite. The spinach and peas add color and a fresh spring feel, while the whole dish comes together in about 20 minutes. I love how the lemon zest and juice cut through the richness of the cream, making it feel light even though it’s indulgent.
Why You’ll Love This Spring Ravioli Recipe
- It’s a 20 minute dinner that looks and tastes like you spent an hour in the kitchen.
- Store-bought cheese ravioli keeps the prep fast without sacrificing quality.
- The lemon cream sauce is tangy and rich, a perfect match for the sweet peas and earthy spinach.
Key Ingredients for Creamy Lemon Ravioli
- Lemon zest and juice: Fresh lemon is essential here, bottled juice won’t give the same bright flavor. Zest the lemon before juicing, and use a microplane for the finest zest.
- Heavy cream: This gives the sauce its luxurious body. Don’t substitute milk or half-and-half unless you’re prepared for a thinner sauce; you can add a little extra flour to compensate.
- Cheese ravioli: Store-bought refrigerated or frozen cheese ravioli works perfectly. Look for a brand with a high filling-to-pasta ratio for the best texture.
Kitchen Tools for This 20 Minute Dinner
- Large pot for boiling the ravioli
- Large skillet (12-inch) for the sauce, nonstick or stainless steel both work
- Whisk for incorporating the flour and broth smoothly
- Microplane or fine grater for the lemon zest
- Measuring spoons and liquid measuring cup
Tips for Making the Best Creamy Lemon Ravioli
Cook the ravioli just until al dente, they’ll finish heating in the sauce, so you don’t want them mushy. When you whisk in the flour and broth, go slowly to avoid lumps. If the sauce isn’t thickening after a few minutes, let it simmer a little longer; the cream and Parmesan will help it tighten up. Add the spinach in handfuls so it wilts evenly, and stir in the frozen peas straight from the bag, no need to thaw them first.
Creamy Lemon Ravioli Variations to Try
For extra protein, add cooked shredded chicken or sautéed shrimp right before stirring in the ravioli. To make it dairy-free, swap the heavy cream for full-fat coconut cream and use a dairy-free ravioli and Parmesan alternative. If you want more vegetables, toss in a handful of halved cherry tomatoes or some chopped asparagus along with the spinach. For a little heat, finish with a pinch of red pepper flakes or a drizzle of chili oil.
What to Serve with Creamy Lemon Ravioli
I like to serve this ravioli with a simple arugula salad dressed with lemon vinaigrette, the peppery greens echo the citrus in the sauce. A side of crusty garlic bread is also great for soaking up any extra cream sauce. For garnish, sprinkle on some fresh basil or chives and a pinch of red pepper flakes for a little kick. Extra Parmesan on top never hurts.
How to Store Leftover Lemon Ravioli
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits, so when you reheat, add a splash of broth or milk to loosen it back up. Keep the ravioli and sauce together, separating them isn’t necessary for this dish.
Can You Freeze Creamy Lemon Ravioli?
Freezing is possible but not ideal because the cream sauce can separate when thawed. If you want to freeze it, undercook the ravioli slightly, then freeze the assembled dish in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove, stirring in a little extra cream or broth to bring the sauce back together.
Best Ways to Reheat Lemon Ravioli
The best method is to reheat the ravioli in a skillet over medium-low heat with a splash of broth or milk. Stir gently until warmed through, this keeps the sauce creamy and prevents the ravioli from breaking apart. You can also microwave individual portions in 30-second bursts, but the texture won’t be as smooth.
Creamy Lemon Ravioli FAQs
Can I use dried ravioli instead of fresh or frozen?
Dried ravioli works, but it will need a longer cooking time. Cook it according to the package directions, then proceed with the recipe. The texture will be a bit firmer than fresh or frozen ravioli.
Can I substitute half-and-half for the heavy cream?
Yes, but the sauce will be thinner and less rich. To compensate, reduce the broth slightly or let the sauce simmer a minute or two longer to thicken. You can also add an extra teaspoon of flour.
What if I don’t have shallots?
Use a small yellow onion or a couple of tablespoons of finely chopped red onion instead. The flavor will be a little stronger, but it still works well with the lemon and cream.
Can I make this recipe gluten-free?
Absolutely. Use gluten-free cheese ravioli and a gluten-free all-purpose flour blend for the roux. The rest of the ingredients are naturally gluten-free.
Recipe
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!
Ingredients
- 16 oz cheese ravioli, fresh or frozen
- 2 tbsp unsalted butter
- 1 shallot, minced
- 4 cloves garlic, minced
- 1.5 tsp all-purpose flour
- 0.5 cup vegetable broth
- 1 lemon zest, Zest of 1 lemon
- 2 tbsp lemon juice, Juice of 1 lemon
- 1 cup heavy cream
- kosher salt
- freshly ground black pepper
- 0.5 cup parmesan cheese, freshly grated
- 2 cup fresh spinach, chopped
- 1 cup frozen peas
- optional garnishes, crushed red pepper flakes, freshly chopped basil or chives, extra Parmesan cheese
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Stir in the cooked ravioli and cook for 1 minute or until ravioli is heated through.
- 6
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!
Nutrition (per serving)
Calorie breakdown
How this was calculated — 14 of 15 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: easy, nutFree, quick, Skillet, spring, vegetarian
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