Easy Spinach and Ricotta Ravioli with Creamy Lemon Sauce

Sometimes, nothing but a big bowl of pasta will do. These cheese-and-spinach-stuffed pasta pillows are easy, quick to whip up, and delicious. Follow our recipe suggestion and stir them into a creamy, lemony sauce, or get creative with your own accoutrements.

This dish comes together in minutes—perfect for a weeknight dinner that feels special. The ravioli are cooked until al dente, then coated in a luscious sauce made with butter, sour cream, and a squeeze of lemon. A pinch of chili flakes adds a gentle warmth.

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Ingredients

9 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Once boiling, add the ravioli and reduce the heat to a simmer. Cook, stirring occasionally, until the ravioli are al dente and floating to the top, about 4-5 minutes. Drain well.
2. In a large pan over medium-high heat, melt 1 tablespoon of butter. Whisk in ¼ cup of sour cream (or cream cheese) and a few splashes of water until a smooth, creamy sauce forms. Add the cooked ravioli and stir gently to coat.
3. Stir in a pinch of chili flakes and a squeeze of fresh lemon juice. Taste and season with salt and pepper as needed. Serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, but adjust the cooking time according to the package instructions. Fresh ravioli cook faster.

What can I substitute for sour cream?

Cream cheese, crème fraîche, or even heavy cream work well. Thin with a little pasta water if needed.

How do I make this dairy-free?

Use a dairy-free butter alternative and a plant-based sour cream or cream cheese. The sauce may be thinner, so add a splash of unsweetened almond milk if needed.