So, you’ve got those beautiful pillows of spinach and ricotta ravioli ready to go, maybe even our Homemade Spinach Ricotta Ravioli? Fantastico! But wait… what are you going to dress them in? Choosing the right sauce for spinach ravioli is key. These delicate pasta pockets have a subtle earthy-creamy thing going on, and the wrong sauce can totally overpower them or, mamma mia, fall flat. We want something that complements, not competes! Don’t worry, finding the perfect match is easier than you think, and knowing what to serve with spinach ravioli starts with the perfect sauce.
Classic Tomato Sauces: Bright & Familiar
You really can’t go wrong with a good tomato sauce. It’s like the reliable best friend of the pasta world – always there for you, always tastes good. For spinach ravioli, keep it relatively simple.
Simple Marinara
This is often my go-to. A bright, slightly tangy marinara lets the creamy ricotta and earthy spinach flavors shine through. It doesn’t try to steal the show. Look for a good quality jarred sauce, or whip up a quick homemade version if you have garden tomatoes overflowing (lucky you!). It’s arguably the most classic tomato sauce for spinach ravioli.
Spicy Arrabiata
Want to wake things up a bit? An arrabiata sauce, with its garlic and red pepper flakes, adds a welcome kick of heat that contrasts beautifully with the cool ricotta filling. Just be mindful not to make it too fiery – we’re complementing, remember?
Creamy Dreamy Sauces: Rich & Indulgent
Sometimes, you just need creamy comfort. These sauces wrap your ravioli in a luscious hug. Just remember, richness needs balance with spinach ravioli.
Luscious Alfredo Sauce
Ah, Alfredo. Can you use Alfredo sauce with spinach ravioli? Absolutely! It’s a decadent pairing. However, a super-heavy Alfredo can sometimes mask the delicate ravioli flavor. My trick? Use it sparingly, maybe thin it slightly with a splash of pasta water, or try our lighter Alfredo Sauce Recipe which aims for richness without being overwhelming.
Creamy Pesto Perfection
Best of both worlds! Swirl some vibrant basil pesto into a light cream or béchamel sauce. You get the herbaceous punch of pesto mellowed by creamy richness. It’s divine.
Simple Parmesan Cream Sauce
This is like Alfredo’s simpler cousin and a fantastic ricotta ravioli sauce. Gently heat some heavy cream, whisk in grated Parmesan cheese until melted and smooth, season with salt, pepper, and maybe a tiny grating of nutmeg. It’s incredibly easy and lets the ravioli be the star, while still feeling luxurious.
Elegant Butter & Oil Sauces: Simple Sophistication
Sometimes, less is truly more. These lighter sauces let the quality of your ravioli shine. They feel fancy but are often the easiest to make!
Brown Butter & Sage: The Classic Choice
Okay, if Nonna had a favorite non-tomato sauce for ravioli, this was it. Melting butter until it turns nutty and golden brown, then crisping up some fresh sage leaves in it? Magnifico! It’s aromatic, savory, and surprisingly complex for so few ingredients. It’s a perfect light sauce for ravioli, letting the pasta’s texture and filling sing. If you haven’t tried it, CiaoFlorentina’s guide to perfecting it is a great place to start, though honestly, it’s pretty forgiving!
Garlic & Herb Butter (or Olive Oil)
Melt butter (or gently heat good quality olive oil) with some thinly sliced garlic until fragrant. Toss in chopped fresh herbs like parsley, chives, or oregano right at the end. A squeeze of lemon juice brightens it up beautifully. Simple, fresh, and lets the spinach ravioli flavor come through.
Vibrant Pesto Sauces: Fresh & Herby
Pesto brings a burst of freshness that cuts through the richness of the ricotta filling beautifully.
Classic Basil Pesto
You can’t beat it. The combination of fresh basil, garlic, pine nuts, Parmesan, and olive oil is a match made in heaven for spinach ravioli. Use store-bought in a pinch, but homemade pesto is next-level amazing.
Sun-Dried Tomato Pesto
For a different twist, try pesto made with sun-dried tomatoes. It’s tangier, richer, and has a gorgeous deep red color. It offers a lovely savory depth that pairs well with the spinach and cheese.
Tips for Choosing Your Perfect Sauce
Still undecided? Here’s my quick cheat sheet:
- Consider the Filling: Is your ravioli super cheesy? A lighter tomato or butter sauce might be best. More spinach-forward? It can stand up to a richer cream or pesto sauce. Finding the best sauce for spinach cheese ravioli often means balancing richness.
- Think About the Occasion: Weeknight dinner? A quick marinara or garlic butter is perfect. Special occasion? Maybe go for that luxurious Alfredo or elegant brown butter sage.
- Trust Your Gut (and Cravings!): Honestly, the best sauce is the one you feel like eating! Don’t overthink it. If you love a certain sauce, chances are it’ll be delicious. Maybe even make your own version inspired by our Top Sauce Recipes.
Frequently Asked Questions
What sauce goes best with spinach and ricotta ravioli?
Honestly, several are fantastic! Top contenders are a simple Marinara Sauce (lets the ravioli shine), Brown Butter and Sage (elegant and nutty), or a Simple Parmesan Cream Sauce (easy and comforting). It really depends on your preference for light vs. rich!
What is a good light sauce for ricotta ravioli?
For a lighter touch, definitely go for Brown Butter with Sage. Other great options include a simple Garlic and Herb Olive Oil drizzle or a very light, fresh Tomato Sauce (like a pomodoro). These won’t overpower the delicate filling.
Can you use Alfredo sauce with spinach ravioli?
Yes, you absolutely can! It makes for a rich and decadent meal. Just be mindful that a heavy Alfredo might slightly mask the ravioli’s flavor. Consider using it sparingly or opting for a slightly lighter version.
What tomato sauce is good for spinach ravioli?
A classic, smooth Marinara sauce is excellent because it’s bright and doesn’t overwhelm the filling. If you like a little kick, an Arrabiata sauce also works well, adding a nice contrast to the creamy ricotta.
Do you put sauce on ravioli before or after cooking?
Typically, you add sauce after the ravioli are cooked (boiled). Gently toss the drained ravioli with the heated sauce just before serving. The exception is for baked dishes, like a ravioli bake, where you layer uncooked (often frozen) ravioli with sauce and cheese before baking.
Final Thoughts
Choosing the perfect sauce for spinach ravioli doesn’t have to be complicated. Whether you go light and elegant with brown butter or cozy and classic with marinara, the goal is to complement those delicious pasta pillows. Have fun experimenting! Sometimes the best discoveries happen when you just follow your taste buds (perhaps fueled by a kitchen dance party?). Let me know your favorite sauce pairing in the comments below! Buon appetito!
