Roasted Garlic Ravioli with Creamy Spinach Sauce

Roasted Garlic Ravioli is a delectable dish featuring cheese-filled ravioli topped with a rich cream sauce made with oven-roasted garlic and fresh spinach. Roasting the garlic adds a depth of flavor that elevates this dish. Whether you use store-bought ravioli or make your own, this recipe is sure to impress.

Ingredients

For the Roasted Garlic:

• 1 head garlic, approximately 10-12 cloves
• 1 teaspoon (5 ml) olive oil

For the Ravioli:

• 1 pound (450 grams) cheese-filled ravioli, cooked according to package instructions
• 6 tablespoons (85 grams) unsalted butter
• 1¾ cups (415 ml) heavy cream
• ½ teaspoon (2.5 grams) kosher salt
• ½ teaspoon (2.5 grams) ground pepper
• 1 cup (100 grams) parmesan cheese, grated
• 1 cup (30 grams) fresh spinach, chopped
• Salt and pepper, to taste

For the Flour Slurry:

• 2 teaspoons (6 grams) all-purpose flour
• 1 tablespoon (15 ml) heavy cream

How to Roast Garlic

Roasting garlic is easy and enhances the flavor of the sauce. Here’s how to do it:

1. Preheat Oven: Preheat the oven to 400°F (200°C).
2. Prepare Garlic: Use your fingers to peel away the loose, papery outer layers around the head of garlic, leaving the head intact with all the cloves connected. Trim about ¼ inch (0.6 cm) off the top of the head, exposing the cloves inside.
3. Oil and Wrap: Place the garlic in the center of a 6-inch (15 cm) square of aluminum foil. Drizzle with olive oil, letting it saturate the cloves. Fold the sides of the foil up and seal, creating a foil packet.
4. Roast: Bake for 50-60 minutes, or until the garlic cloves are soft and golden brown.
5. Cool and Mash: Remove from the oven and carefully open the foil to allow the garlic to cool. Once cool enough to touch, squeeze out the cloves and discard the remaining skin. Mash the garlic into a paste and set aside.

How to Make Roasted Garlic Ravioli

With the roasted garlic ready, follow these steps to complete the dish:

1. Brown the Butter: In a medium, nonstick skillet over medium heat, melt the butter. Once it bubbles (1-2 minutes), whisk occasionally to prevent bubbling over. When the butter foams, whisk vigorously until golden brown bits form (5-6 minutes).
2. Make the Sauce: Add the mashed garlic, heavy cream, salt, pepper, and parmesan cheese to the browned butter. Whisk to combine.
3. Thicken the Sauce: In a small bowl, combine the flour and heavy cream to form a slurry. Pour the slurry into the sauce, whisking constantly until it thickens (3-5 minutes).
4. Add Spinach: Add the chopped spinach and stir until wilted (3-5 minutes).
5. Combine with Ravioli: Add the cooked ravioli to the skillet and toss to coat with the sauce. Serve hot.

Tips and Storage

Can I Use Fresh Tomatoes Instead of Canned?

Yes, you will need about 5 pounds (2.3 kg) of tomatoes, blanched and peeled. Removing the seeds is optional. Using fresh tomatoes might yield slightly less sauce, so adjust the amount of cheese accordingly.

Best Pan for Cooking

Use a non-reactive pan such as non-stick, ceramic, stainless steel, or enameled pans to avoid reactions with the acidic tomatoes.

Storing Roasted Garlic Ravioli

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To freeze, let the dish cool completely, then transfer it to a freezer-safe container. Label and date it, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Enjoy this rich and creamy Roasted Garlic Ravioli with Creamy Spinach Sauce, perfect for any night of the week!