Looking for a quick pasta dish that tastes like it came from an Italian restaurant? This ravioli with spinach and fennel is an elegant yet easy weeknight dinner you can make in under 20 minutes. It's buttery, nutty, and bright, a perfect balance of cozy and fresh.
This recipe pairs earthy spinach, aromatic fennel, and a delicate brown butter sauce that clings to every piece of ravioli. I love using mushroom- or mozzarella-filled ravioli for this dish, both can be found in the refrigerated pasta section.
This vegetarian pasta feels luxurious but couldn't be easier to make. In fact, it's one of those recipes that looks "restaurant fancy" but takes about as long as it takes your pasta water to boil. Just like my Boursin Lemon Pasta, my Bacon and Mushroom Pasta and my Swiss Chard Pasta Pesto, this pasta dish is simple, but doesn't compromise on flavor!
Why You'll Love This Ravioli with Spinach
- 🕐 Ready in 20 minutes - A restaurant-worthy dinner on your table in no time.
- 🌿 Vegetarian & satisfying - Ravioli with creamy cheese filling, greens, and buttery sauce.
- 🍋 Bright, nutty, and balanced - Lemon zest and toasted pine nuts cut through the richness.
- 🍝 Versatile base - Swap spinach for arugula or add a handful of peas for extra color.
About The Ingredients
For this recipe, I like to use fresh ravioli - filled with ricotta or mushrooms - because they cook fast and have a soft, creamy texture that pairs beautifully with the sauce. The spinach and fennel bring freshness, nutrients, and a bit of balance to the richness of the pasta and the butter that make the brown butter sauce. Garlic and onion create a savory base, while a splash of cream ties everything together into a silky sauce. Parmesan cheese adds depth and that irresistible salty note, and a pinch of black pepper rounds it out perfectly.
How to Brown Butter (Without Burning It)
Here's the secret: keep the heat on medium-low and stir constantly until it turns golden and smells slightly nutty. The milk solids at the bottom will brown first - once you see them turn amber, take it off the heat immediately.
How to Make Ravioli With Spinach
Start by sautéing the onion and garlic in a bit of olive oil or butter until fragrant. Add the fresh spinach and let it wilt down. Stir in the cream and let it simmer briefly so the flavors can blend. Meanwhile, cook the ravioli according to the package instructions. Drain it, then toss it right into the creamy sauce so every piece gets nicely coated. Finish with freshly grated Parmesan and a twist of black pepper, or add a few basil leaves for a fresh touch.
It's a simple, satisfying dish that's ready in about twenty minutes. Perfect for busy nights when you still want something delicious and homemade.
Tips for the Best Fennel and Spinach Ravioli
Don't overcook ravioli. Fresh ravioli cooks quickly - overcooking can make it burst.
Balance the flavors. Fennel has a subtle licorice taste that pairs beautifully with citrus and cheese.
Make it ahead. You can toast the pine nuts and brown the butter in advance - rewarm gently before serving.
Frequently Asked Questions
Yes! Just cook it a minute or two longer. Make sure to drain it well before tossing with the butter sauce.
Leeks or thinly sliced zucchini work well if fennel isn't your thing.
Swap the butter for olive oil and use vegan ravioli or stuffed shells.
Ravioli with Spinach and Fennel
Equipment
- knife
- cooking pan
- frying pan
Ingredients
- 9 oz fresh ravioli (mushroom or mozzarella filling)
- 1 fennel bulb (thinly sliced)
- 3.5 oz baby spinach
- 1½ tablespoon unsalted butter
- 1 lemon (zest + juice of half)
- ¼ cup shaved Parmesan cheese
- 2 tablespoon pine nuts
- salt and black pepper (to taste)
Instructions
- Toast the pine nuts: Heat a dry skillet over medium heat and toast the pine nuts, shaking often, until golden. Remove from the pan and set aside.
- Brown the butter: Add butter to a small saucepan over medium-low heat. Stir constantly until it foams and turns a light golden brown. Remove from heat and stir in lemon juice.
- Sauté the vegetables: In a large skillet, add a small knob of butter or a drizzle of olive oil. Sauté the sliced fennel for about 5 minutes until tender. Add spinach and cook just until wilted. Season with salt and pepper.
- Cook the ravioli: Meanwhile, bring a pot of salted water to a boil and cook the ravioli according to the package instructions (usually 3-4 minutes). Drain and toss immediately with the browned butter.
- Assemble: Divide the ravioli between plates, top with fennel-spinach mixture, and garnish with pine nuts, Parmesan shavings, and lemon zest.
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