You’re going to love this easy spinach and ravioli in pink sauce! A quick and easy dinner that's just 5 ingredients, one pot, and yet tastes like something you'd order at a restaurant. Frozen or fresh ravioli is cooked in a unique, creamy pink sauce made using a combination of marinara and Alfredo sauces. The packet of Italian dressing seasoning gives this a huge boost of flavor. Top everything off with a little Parmesan cheese if you'd like and voila! Dinner is done in 20 minutes.
This ravioli in pink sauce is a quick and easy weeknight dinner that’s a complete meal in one dish!
It’s so simple too. Just 5 ingredients plus Parmesan cheese if you want some extra pizazz, and it’s ready in just 20 minutes!
It’s almost too good to be true. Until you taste it, you won’t believe how delicious this is.
What ingredients go into this ravioli with pink sauce?
Well, the pink sauce is made by combining marinara and Alfredo sauces. This is a yummy combination that brings an element of creaminess to the traditional red sauce.
Then for a boost of flavor, you’ll add a packet of Italian dressing and recipe mix. It’s a small pouch of seasoning that you just pour right into the sauce. Easy peasy, yet this adds so much — garlic, onion and Italian herbs, all in one shot.
Lastly, you’ll add the main ingredients. Ravioli and spinach. Top with Parmesan cheese if you want, totally optional!
That’s it! Sounds simple right? It totally is!
Choose vegetarian or meat ravioli.
Either one works here. You can choose a cheese, mushroom or spinach and feta ravioli to make this a vegetarian dish. Any vegetable ravioli will taste great.
Or choose any meat ravioli. Truly, there is no wrong choice here. Mix up the type of ravioli you use each time you make this. An easy tweak when to change up your dinner rotation.
Use fresh or frozen ravioli.
Both are great options. Frozen ravioli can be convenient since it’s stores longer, and is generally less expensive.
Fresh ravioli is going to have great taste and texture and you may find more of a variety of fillings with fresh ravioli.
Choose what works best for you! The only difference is the cook time my vary. You can refer to the package for cook time. Or poke a fork or knife into the center of the ravioli to check and see when it’s hot.
Typically, when ravioli is stuffed with meat, the meat is already cooked. So really you are just heating it up to soften the pasta and to heat the inside contents so it’s nice an hot when you take a bite.
Choose your favorite pasta sauce.
You may know that I’m a big fan of Rao’s since that’s what I always recommend. It’s very pricey but worth it. It’s absolutely delicious!
However, there are some other brands that are much more affordable and you’re still going to get some good flavor from them. one little trick I’ve learned to make cheap pasta sauce taste like a million bucks is to add a tablespoon of olive oil to it. Stir it right in.
Use frozen or fresh spinach.
Again, go with what works for you. You may want to thaw and squeeze your spinach if you’re using frozen since it can get a little juicy and that will affect the color and flavor of the sauce, but it’s not necessary. I mean, those are spinach juices so it’s probably healthy to leave them in. You decide.
Top with grated or shredded Parmesan.
If you want. This is optional but if you like a little cheese, especially if you’re choosing a meat ravioli, then go ahead and sprinkle on some parm.
Love a good easy dinner?
Me too! I have lots more ideas for you. Check them out and be sure to Pin your favorites.
Creamy Tomato Spinach Ravioli
- 1 lb cheese or meat ravioli frozen or fresh
- 24 oz marinara sauce
- 14.5 oz jar garlic Alfredo sauce
- 1 oz Italian dressing & recipe mix packet
- 10 oz chopped spinach leaves fresh or frozen
- Parmesan cheese shredded or grated (optional)
- Add marinara sauce, Alfredo sauce, Italian seasoning packet to a large pot over medium heat. Cover and heat until bubbling, about 5 minutes.
- Add ravioli. Cover and continue to cook over medium heat for another 5 minutes, stirring frequently.
- Add fresh spinach leaves, cover and cook for an additional 2-3 minutes or until spinach has wilted.
- Serve immediately with optional toppings.