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Creamy Baked Spinach and Ricotta Ravioli in Rosa Sauce

creamy baked spinach and ricotta ravioli - featured image
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A comforting and easy baked pasta dish featuring spinach and ricotta ravioli in a creamy tomato rosa sauce, topped with Parmesan and baked to golden perfection.

Ingredients

Scale
  • 1 pound spinach and ricotta ravioli (store-bought or homemade)
  • 1 cup whole milk ricotta cheese
  • 4 cups fresh spinach, roughly chopped (or frozen, well-drained)
  • 2 cups marinara sauce
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Handful fresh basil or parsley, chopped (optional)
  • Pinch red pepper flakes (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
  3. Add chopped spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
  4. In a mixing bowl, combine ricotta cheese with the sautéed spinach and garlic. Mix well and season with salt and pepper to taste.
  5. In another bowl, mix marinara sauce with heavy cream until smooth and creamy. Add red pepper flakes if desired and adjust seasoning.
  6. Pour a thin layer of rosa sauce on the bottom of a 9×13 inch baking dish.
  7. Arrange half of the ravioli in a single layer over the sauce.
  8. Spoon half of the ricotta-spinach mixture evenly over the ravioli, then pour over a generous layer of rosa sauce.
  9. Repeat with remaining ravioli, ricotta mixture, and finish with remaining rosa sauce on top.
  10. Sprinkle grated Parmesan evenly over the final layer of rosa sauce.
  11. Bake uncovered for 25-30 minutes until sauce is bubbling and Parmesan topping is golden and slightly crisp.
  12. Remove from oven and let rest for about 5 minutes.
  13. Garnish with chopped fresh basil or parsley before serving.

Notes

Sauté spinach and garlic first to remove excess moisture and prevent watery sauce. Use fresh Parmesan for best crust. Check baking at 20 minutes to avoid overbaking. For dairy-free, substitute ricotta and cream with plant-based alternatives. Gluten-free ravioli can be used for gluten-free diet.

Nutrition

Keywords: baked ravioli, spinach and ricotta, rosa sauce, creamy pasta, easy dinner, comfort food, vegetarian

Find it online: https://hungermind.com/creamy-baked-spinach-and-ricotta-ravioli-in-rosa-sauce-easy-recipe/