Spinach Ravioli with White Cream Asparagus Sauce is a wonderful pasta dish made with ravioli stuffed with spinach and cheese, fresh asparagus, pancetta, and cream and it’s ready in minutes! Looks fancy, yet it’s super quick, flavorful, and will never disappoint!
At Costco, I happened to come across these organic ravioli filled with spinach and cheese. And since my family has been asking me to make ravioli, I decided to pick up a package.
I mean, who doesn’t love ravioli? Right!
But, it’s all about the sauce that makes this dish so spectacular! And a nice change from a typical tomato sauce.
Funny thing, I have been making this tried and true recipe for years and never thought to post it, until now.
Ravioli stuffed with spinach and served with a lovely creamy asparagus sauce always makes a huge impression. And the best part about this recipe is that the asparagus cream sauce is ready by the time you need to drain the ravioli.
A WIN-WIN every time!
White Cream Asparagus Sauce is easy and whipped up with only a few ingredients.
Fresh asparagus, butter, light cream, leeks, and pancetta are the main ingredients to this creamy asparagus sauce.
Then the sauce is lightly spooned over ravioli stuffed with spinach and cheese. YUM!
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.
How to Make this Spinach Ravioli with White Cream Asparagus Sauce:
1. First, fill a large pot with water, place it on the stove and turn on the heat.
2. Then 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.
3. Next, make the cream sauce in a skillet.
4. Saute 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.
5. 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 in each plate with spoonfuls of creamy asparagus sauce on top.
Spinach Ravioli with White Cream Asparagus Sauce takes about 20 minutes to make from start to finish!
All you need to do is boil the ravioli until they’re al-dente. Then drain and place 3 or 4 ravioli on each dinner plate and lightly spoon some creamy asparagus sauce over them and serve!
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.
Spinach Ravioli with White Cream Asparagus Sauce is simple, creamy 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, this spinach ravioli topped with a white cream asparagus sauce is perfect to serve on Sundays, holidays, and even on a date night!
It’s perfect for meatless meals too! Best of all, you really don’t need an occasion to make this exquisite pasta dish.
…Don’t forget to PIN to your Dinner Board! … and thanks for your support!
You might enjoy another recipe with a white cream sauce…
Then try our easy casserole for Macaroni and Cheese with Pancetta and Caramelized Onions. It too has wonderful creamy flavors and it will feed a crowd!
Finally, if you LOVE ravioli as much as we do, you may enjoy these recipes as well…
…and who can resist? … some ASPARAGUS RECIPES!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 1 pound Organic Spinach and Cheese Ravioli (about 22 to 25 ravioli)
- 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
- 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