Name: Spinach Ravioli with White Cream Asparagus Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound Organic Frozen Spinach and Cheese Ravioli (about 22 to 25 ravioli) ( I found at Costco); 1 Tbsp. extra virgin olive oil; 1/4 cup chopped pancetta; 1/4 cup chopped leeks, (about 1/2 leek) or green onions; 1 pound fresh thin asparagus, rinsed, ends cut off; 2 Tbsp. butter; 1 cup light cream or half & half; salt and black pepper, to taste; 2 Tbsp. grated Parmigiano-Reggiano cheese, plus extra

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Spinach Ravioli with Cream Asparagus Sauce is an excellent pasta dish made with store-bought spinach ravioli, fresh asparagus, pancetta, and cream. Best of all, it’s ready in minutes! Looks fancy, yet it’s super quick, flavorful, and will never disappoint. Perfect for a date night, or holiday dinner.

A white plate with 3 or 4 round ravioli with a cream asparagus sauce.

Ravioli with Asparagus Cream Sauce…

We LOVE ravioli!! I mean, who doesn’t love ravioli? Right?! This is an easy recipe for a “white cream sauce” and served over a spinach and cheese stuffed ravioli, and it is awesome!

Our recipe for Spinach Ravioli with Asparagus Cream Sauce is simple, and it’s all about “the sauce” that makes this dish so spectacular! Plus, it is truly a nice change from a typical tomato sauce. Ravioli stuffed with spinach and cheese is served with a lovely white cream asparagus sauce on top, and will always make a huge impression.

The best part? The asparagus cream sauce is ready by the time you have to drain the ravioli. That’s a great recipe! And, if you love ravioli as much as we do, then don’t miss our Easy Cheese Ravioli with Pesto Sauce, Cheese Ravioli with Bolognese Sauce, and Butternut Squash Ravioli, just to name a few.

A white plate filled with round ravioli topped with cream asparagus sauce.

Ingredients You Will Need:

This White Cream Asparagus Sauce is easily whipped up with only a few ingredients. Here are the ingredients you will need for this recipe:

fresh asparagus
butter
light cream
fresh leeks
pancetta
and any store-bought spinach and cheese-filled ravioli (I bought them at Costco)

How To Make Spinach Ravioli with Asparagus Cream Sauce?

There are two parts to making this dish. First, make the asparagus white cream sauce. And, the second part is to boil the ravioli. Then, once you drain the ravioli and plate it, the cream sauce is gently spooned over the spinach ravioli and topped with grated Parmesan cheese. Simple and easy!

A large black skillet with cream, and chopped asparagus.

Directions To Make this Spinach Ravioli with White Cream Asparagus Sauce:

This is a great recipe even for non-cooks to try. Plus, our full recipe card is located at the bottom. But first, let’s go through these easy-to-follow steps so you can understand what’s involved before you begin:

1. First, fill a large pot with water (for the ravioli), place it on the stove, and turn on the heat.

2. Meanwhile, prep and slice the asparagus for the cream sauce. You can slice the asparagus as small as you like, and on a diagonal to make their appearance even more elegant.

Chopped fresh asparagus on white cutting board, and sautéing them in skillet.

3. Next, make the cream sauce in a skillet. Sauté the leeks with pancetta until the pancetta is fully cooked. Then stir in the asparagus, cream, and Parmesan cheese and simmer the asparagus sauce for a few minutes more until the flavors infuse together. Now the sauce is ready.

4. Meanwhile, toss the spinach ravioli into a pot of boiling water and follow the directions on the package. Cook until they are al-dente. Drain and serve ravioli as desired on each plate with creamy asparagus sauce on top. Scatter some Parmigiano-Reggiano cheese on top and serve.

Spinach Ravioli with White Cream Asparagus Sauce takes about 20 minutes to make from start to finish!

A forkful of ravioli on a white plate with asparagus sauce.

Tips for Success

Boil the ravioli until they’re al-dente. Do not overcook them, or they will open up and you will lose all the spinach-cheese filling.
Once they are drained, place 3 or 4 ravioli on each dinner plate, lightly spoon some creamy asparagus sauce over them, and serve!
Italian pancetta is the secret ingredient in this recipe. It offers a subtle smoky flavor that makes this dish pop! So don’t leave it out.
No need to add a lot of the cream sauce on top of the ravioli (even though that’s how I prefer my dish). Just a couple of spoonfuls will do.
The final touch, of course, is to sprinkle a generous amount of grated Parmesan cheese over the entire dish and serve.

Storing…

Always store leftovers in a sealed container, and transfer your refrigerator. Kept chilled, they will stay fresh for up to 3 days. We do not recommend freezing, but if you wish, you could try it.

A white dinner plate with a serving of ravioli topped with a cream and asparagus sauce.

An Elegant Dish for Guests

Spinach Ravioli with White Cream Asparagus Sauce is simple, creamy and delicious, and makes an elegant first course to serve for any special occasion.

This is such a delicious dish. I bet your family will go nuts over these ravioli! A lovely pasta dish, and perfect for serving on Sundays, holidays, and even on a date night!

It’s perfect for “meatless meals” too! Best of all, you don’t need an occasion to make this exquisite pasta dish.

Enjoy!!

Try These Next!

Roasted Asparagus with Prosciutto and Cheese
Creamy Asparagus Risotto
Creamy Asparagus Soup
Asparagus Gruyere Swiss Tart

More Ravioli Recipes You’ll Love!

Your comments help us! Are you cooking and baking with us? If you make our spinach ravioli with white cream asparagus sauce, leave a comment with stars on our recipe card! Thank you!

Spinach Ravioli with White Cream Asparagus Sauce

Yield: 4 to 6 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Spinach Ravioli with White Cream Asparagus Sauce is a wonderful pasta dish made with spinach ravioli, fresh asparagus, pancetta, and cream and it's ready in minutes! Looks fancy, yet it's super quick, creamy delicious, and will never disappoint! Perfect to serve on busy weeknights and meatless meals too!

Ingredients

1 pound Organic Frozen Spinach and Cheese Ravioli (about 22 to 25 ravioli) ( I found at Costco)
1 Tbsp. extra virgin olive oil
1/4 cup chopped pancetta
1/4 cup chopped leeks, (about 1/2 leek) or green onions
1 pound fresh thin asparagus, rinsed, ends cut off
2 Tbsp. butter
1 cup light cream or half & half
salt and black pepper, to taste
2 Tbsp. grated Parmigiano-Reggiano cheese, plus extra

Instructions

First, fill a large pasta pot with water and heat over high heat. Add 1 or 2 teaspoons of salt to the water. It takes about 10 minutes to bring the water to a full boil, leaving you time to get started on the cream sauce. Then, when water comes to a full boil, add the ravioli and follow directions to the package. Keeping an eye on them while you make the white cream sauce. When ravioli are ready, allow them to DRAIN in a large colander.
Meanwhile, rinse asparagus and cut off the bottoms, about 2 inches from the bottom of each spear and discard the ends.
On a cutting board, take a few spears at a time and slice diagonally about 1/4-inch, or 1/2-inch thick. Set aside.
In a large non-stick and deep skillet, heat on medium-low heat the olive oil. Add chopped leeks and pancetta and saute until the pancetta is fully cooked for about 2 to 3 minutes.
Add the asparagus to the mixture and 2 tablespoons of butter. Lower the heat and cover with a lid. Simmer for 1 to 2 minutes, until the asparagus turns bright green and is tender to the bite. Season with salt and black pepper to taste.
Pour in the cream and stir in 2 tablespoons of Parmesan cheese. Then raise the heat a little to bring the cream asparagus mixture to a low simmer. Stirring until the mixture thickens a little, about 3 minutes more. Taste one last time and season to taste. The sauce is ready to serve. Turn off heat.
Plate each dinner plate with 3 or more ravioli. Spoon over them with some creamy asparagus sauce. Then sprinkle generously with grated Parmesan cheese over the entire plate. Serve immediately.
Serve 4 to 6 servings

Nutrition Information:

Yield: 4 to 6 servings Serving Size: 1 serving
Amount Per Serving: Calories: 475Total Fat: 12.8gCarbohydrates: 21gFiber: 4.5gSugar: 4gProtein: 13g

Happy Cooking! 🙂

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