Ravioli with spinach and sage

There's no need to sacrifice taste for speed with this quick and easy ravioli with spinach, sage and pine nuts. Creamy, toothsome and infused with the delicate flavour of sage, it's a mid-week dinner winner.

  • 30 mins cooking
  • Serves 4
  • Print


Ravioli with spinach and sage
  • 500 gram vegetarian ravioli
  • 300 millilitre cream
  • 1/4 cup (20g) finely grated parmesan cheese
  • 100 gram baby spinach leaves
  • 1 tablespoon small sage leaves
  • salt and freshly ground black pepper
  • 2 tablespoon pine nuts, toasted
  • 2 tablespoon finely grated parmesan, extra


Ravioli with spinach and sage
  • 1
    Cook the ravioli in a large saucepan of boiling salted water, uncovered, until just tender; drain.
  • 2
    Meanwhile, place cream and parmesan in a small saucepan; bring to the boil. Reduce heat, simmer, uncovered, for about 5 minutes or until cream mixture thickens.
  • 3
    Toss ravioli with cream mixture, spinach, sage and salt and pepper to taste.
  • 4
    Divide among serving plates, top with pine nuts and extra parmesan.


For a low-fat version, replace the cream with ¾ cup (180ml) light evaporated milk; simmer until reduced slightly.

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