Creamy Lemon Ravioli with Spinach & Peas

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Quick Summary

Creamy Lemon Ravioli- cheese ravioli in a light lemon cream sauce with spinach, peas, and Parmesan cheese. This spring ravioli recipe may seem fancy but it only takes 20 minutes to make!

creamy lemon ravioli with spinach and peas in skillet

Spring makes me happy. Lots of sunshine, green grass, and fresh flowers. I try to spend as much time outside as possible which means I need some easy recipes in my repertoire to make for dinner.

This Creamy Lemon Ravioli with Spinach & Peas is the perfect spring meal and it only takes 20 minutes to make!

I use store bought cheese ravioli, I always keep a bag in the freezer, to keep things super simple and the lemon cream sauce is heavenly! Add in some spring veggies for a pop of color and a little freshly grated Parmesan cheese and dinner is served!

This easy ravioli recipe makes a great easy weeknight meal or can be served when entertaining friends and family. It is a restaurant-quality dish, that everyone loves. I guarantee they will lick their plates clean.

creamy lemon ravioli with spinach and peas

How to Make Creamy Lemon Ravioli

Let’s get this 20 minute dinner started!

  • First, cook the ravioli according to package instructions. Drain and set aside. You can drizzle a little olive oil over the ravioli and stir so it doesn’t stick together.
  • To make the sauce, melt the butter in large skillet over medium heat. Add the shallot and garlic and cook for about one minute. Whisk in the flour and slowly pour in the broth. Whisk in the lemon zest and lemon juice.
  • Pour in the heavy cream and whisk to combine. Season with salt and pepper. Turn the heat to medium low and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens a little.
  • Stir in the Parmesan cheese until melted. Add the chopped spinach and frozen peas and cook for 2 minutes or until spinach is wilted. The sauce should be thick enough at this point, if you want it thicker, you can cook for a few more minutes, stirring to help it thicken up.
  • Stir in the cooked ravioli and heat for one minute so the ravioli can warm up!
  • Plate the ravioli, spooning the sauce and peas over the top.
  • I like to garnish with crushed red pepper, basil or chives, and extra Parmesan cheese. SO yum!
creamy lemon ravioli recipe

Serving Suggestions

A big bowl of ravioli is really all I need for dinner, but if I am entertaining or want to serve a more elaborate dinner, here are a few sides that go well with this lemon ravioli dish.

easy creamy lemon ravioli

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Creamy Lemon Ravioli with Spinach & Peas

Creamy Lemon Ravioli- cheese ravioli in a light lemon cream sauce with spinach, peas, and Parmesan cheese. This spring ravioli recipe may seem fancy but it only takes 20 minutes to make!
4.71 from 27 votes

Ingredients
  

  • 16 oz cheese ravioli, fresh or frozen
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons all-purpose flour
  • 1/2 cup vegetable broth
  • Zest of 1 lemon
  • Juice of 1 lemon, 2 tablespoons
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups chopped fresh spinach
  • 1 cup frozen peas
  • Optional Garnishes: crushed red pepper flakes, freshly chopped basil or chives, and extra Parmesan cheese

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions. Drain and set aside. You can drizzle a little olive oil over the ravioli and stir so it doesn’t stick together.
  • To make the sauce, melt the butter in large skillet over medium heat. Add the shallot and garlic and cook for 1 minute. Whisk in the flour and slowly pour in the broth. Whisk in the lemon zest and lemon juice.
  • Pour in the heavy cream and whisk to combine. Season with salt and pepper. Turn the heat to medium low and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens a bit.
  • Stir in the Parmesan cheese until melted. Add the chopped spinach and frozen peas and cook for 2 minutes or until spinach is wilted. The sauce should be thick enough at this point, if you want it thicker, you can cook for a few more minutes, stirring to help it thicken up.
  • Stir in the cooked ravioli and cook for 1 minute or until ravioli is heated through.
  • Plate the ravioli, spooning the sauce and peas over the top. Garnish with crushed red pepper, basil or chives, and extra Parmesan cheese, if desired. Enjoy!

Nutrition

Calories: 423kcal, Carbohydrates: 38g, Protein: 17g, Fat: 26g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 113mg, Sodium: 698mg, Potassium: 179mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1936IU, Vitamin C: 14mg, Calcium: 156mg, Iron: 9mg

Have you tried this recipe?

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Photos by Olive & Mango

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Oh wow – what a great way to freshen up simple ravioli! We can’t wait to give this a try this spring. Thanks for inspiring us to try something new in the kitchen.

  2. Made this dish and we loved it. My daughter let me know there were no leftovers to clean up. 🙂

  3. Oh wow, delicious! – Wondering if this is ‘freezer friendly’ and if so, any suggestions on freezing and re-heating? Thank you!

  4. 5 stars
    This is amazingly good. I switched out peas for asparagus because of allergies, but other than that, I pretty much followed the recipe. We all loved it! Quick and easy to make. You could easily add sauteed pancetta, chicken or prawns to make it more hearty.

  5. 5 stars
    Easy and decadent. I used vegetarian parmesan and it worked very well. I think even more vegetables would be good too, and it would be easy to add any that you have on hand. Thanks for a great recipe!

  6. 5 stars
    I made this tonight and it was really delicious. My husband said that it was the best ravioli he’s ever had. Thanks again!

  7. 5 stars
    Such a delicious springtime recipe! Highly recommend. It paired nicely with a white wine and a side of braised leeks ravigote

  8. 5 stars
    I ended up with a gift of 2 boxes of lemon ravioli that I didn’t expect to get. Ate the first with a different recipe and thought ew this stuff is gross. Then I ran out of other ravioli options and decided to give the other lemon a chance and tried this recipe and I am so glad I did. Amazing, delicious, excellent recipe! Added mushrooms and sun dried tomatoes. Didn’t have any heavy cream so I used sour cream. I never thought I would enjoy those lemon raviolis but this recipe made them taste great.

  9. 5 stars
    So good and fast! I even added extra flour on accident and it was still delicious. My picky husband and I really enjoyed this!

    1. And I also used coconut milk instead of heavy cream because that’s what I had on hand. Tasted great

  10. 5 stars
    Tried this tonight – with a bit of trepidation as I’m not a huge cream sauce fan and wasn’t sure about lemon cream sauce. But I’m happy to say, my angst was for naught – this was delicious! I used a little sweet onion, minced, in place of the shallot, as that is what I had on hand – worked out just fine. No other modifications made to the original recipe. This is definitely on the make again list!

  11. I have made this countless times, my whole family loves it. I am just wondering, do you think this would freeze well?