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Creamy Cheese and Spinach Ravioli Sauce

This indulgent creamy sauce pairs so well with vegetarian ravioli. Ready in about 10 minutes, this is the perfect dish to serve when friends drop round.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Author: Lucy Parissi | Supergolden Bakes


  • 1 tbsp unsalted butter
  • 2 large shallots , very finely diced
  • 2 large garlic cloves , very finely diced
  • large splash dry Vermouth (or white wine)
  • 150 g | 5.3oz gorgonzola cheese , crumbled
  • 150 ml | 5fl oz single (pouring) cream (or a little more, to taste)
  • 2 large handfuls fresh baby spinach leaves , stalks removed
  • handful walnuts , roughly chopped
  • small bunch flat leaf parsley , finely chopped
  • salt and freshly ground pepper to season
  • 500 g | 1 pound fresh vegetarian ravioli


  • Heat the butter in a large pan and sweat the shallots for 5 minutes over low heat until soft. Add the garlic and continue cooking for another minute.
  • Increase the heat slightly and then add the vermouth or wine.
  • Once the sizzling subsides, add the cream and cheese and stir together over low heat until the cheese melts. Taste and season with salt and pepper.
  • Add the spinach leaves and stir together until they start to wilt. Keep the sauce warm.
  • Bring a large pot of water to the boil. Add a generous pinch of salt and the ravioli.
  • Reduce heat to a rolling simmer and gently stir the ravioli. Cook for 4 minutes then remove with a slotted spoon to a large bowl.
  •  Spoon the sauce over the pasta and then sprinkle with the chopped walnuts and parsley. Serve immediately. 


Do not add oil to the water when you cook the ravioli - it will cause your sauce to slide off!