Creamy Ravioli with Spinach and Peas

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
Never, ever underestimate the power of pantry staples to execute a quick and delicious dinner on a hectic weeknight. Store-bought ravioli and frozen veggies get tossed with cream and Parmesan for an easy, yet hearty supper.



  1. Heat 1 tablespoon butter in a large skillet over medium heat. Add the panko and cook, stirring often, until golden, about 4 minutes. Season with salt and pepper and remove to a small bowl; set aside. Wipe out the skillet.
  2. Bring a large pot of salted water to a boil. Heat 1 tablespoon butter in the skillet over medium-high heat. Add the spinach and cook until wilted and tender, about 3 minutes. Transfer to a fine-mesh sieve and press out the excess liquid, then transfer to a cutting board and roughly chop. Combine the spinach and peas in a medium bowl. Wipe out the skillet.
  3. Add the ravioli to the pot of boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Heat the remaining 1 tablespoon butter, the garlic and sage in the skillet over medium heat. Cook until the garlic is just tender, 1 to 2 minutes. Add the heavy cream and 1/4 cup of the reserved cooking water; bring to a simmer. Stir in the cheese and cook until melted, about 1 minute. Add the spinach and peas and cook, stirring, until slightly thickened, about 3 minutes. Add the ravioli to the skillet and toss to coat. Add more cooking water as needed to loosen, 1 tablespoon at a time.
  4. Divide the ravioli mixture among bowls. Top with the toasted panko.