15 Minutes Weeknight Ravioli
Some nights, you just need a no-fuss, quick, and satisfying dinner, and this 15-minute weeknight ravioli is exactly that. It’s one of those throw-it-together meals that feels effortless yet tastes like you’ve been in the kitchen for hours. The secret? Good quality store-bought ravioli, a flavour-packed sauce, and a few simple ingredients that do all the heavy lifting.
For this dish, I used fresh ravioli filled with ricotta and spinach, but you can go for mushroom, pumpkin, or even a meaty filling—whatever you love or have on hand. The sauce comes together in minutes: butter, garlic, shallots, and a splash of white wine, all simmered down to make a rich and glossy base. Add in cherry tomatoes, a touch of cream, and plenty of fresh herbs for extra flavour. And of course, don’t forget the Parmesan—because what’s ravioli without a generous sprinkle of cheese?
The beauty of this dish is that it’s totally adaptable—throw in some crispy pancetta, swap the cherry tomatoes for sun-dried tomatoes, or add a handful of baby spinach for extra greens. It’s comfort food at its best—minimal effort, maximum flavour.
So if you’re looking for a delicious, stress-free dinner that’s ready in no time, this 15-minute ravioli is the answer.
Inspired by the lovely Food from Claudnine.
15 Minutes Weeknight Ravioli
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 tbsp olive oil
- 250 g fresh ravioli of choice
- 300 g mushrooms, sliced
- 300 g spinach
- 150 ml full fat cream (more to taste, or use ricotta for a lighter sauce)
- 75 g parmesan cheese, finely grated
- Zest of 1 lemon
- Handful walnuts, roughly crushed
- Pepper & Salt
Instructions
Bring a large pot of salted water to the boil.
In a large frying pan heat up the olive oil and add the mushrooms. Let them brown on 1 side on medium heat without moving them around too much. Flip them over and repeat on the other side, ± 6 minutes total.
Add the spinach and let it wilt, ± 1 minute.
Pour in the cream and bring to a simmer then add the parmesan cheese.
In the meantime add the ravioli to the boiling water and cook for 3 minutes (or 1 minute less than the packaging mentions).
Add the lemon zest to the sauce, taste and season with pepper and salt.
Crumble the walnuts into the sauce.
Using a slotted spoon transfer the ravioli into the sauce, stir to coat, and let it simmer for another minute.
Serve and enjoy!
