Roasted Garlic Ravioli
Roasted garlic ravioli is ravioli stuffed with cheese and covered in a rich cream sauce made with fresh spinach and garlic and roasted in the oven. If you enjoy roasted garlic, try my Cajun Chicken with Roasted Garlic Alfredo.
Roasted Garlic Ravioli
Ingredients
Roasted Garlic
- 1 Head garlic, approximately 10-12 cloves
- 1 Tsp Olive oil
Roasted Garlic Ravioli
- 1 Pound Cheese-filled ravioli, cooked according to package instructions
- 6 Tbsp Unsalted butter
- 1¾ Cups Heavy cream
- ½ Tsp Kosher salt
- ½ Tsp Ground pepper
- 1 Cup Parmesan cheese, grated
- 1 Cup Spinach
- Salt and pepper, to taste
Flour Slurry
- 2 Tsp All-purpose flour
- 1 Tbsp Heavy cream
Instructions
Roasted Garlic
- Set the oven's temperature to 400°F.
- Remove all of the loose, papery outer layers from the garlic head with your fingers. (Keep the head whole, with all the cloves attached.)
- Remove around ¼ inch from the top of the garlic head to reveal the cloves within.
- Put the garlic in the middle of a 6-inch aluminum foil square.
- Pour some olive oil over the cloves and let them to get saturated.
- To create a foil package with the garlic inside, fold the aluminum foil's sides up to the middle and seal. The garlic cloves should be tender and deeply golden brown after 50 to 60 minutes of baking.
- After taking the garlic out of the oven, carefully unwrap the tightly covered foil package to let it cool a little. Squeeze out the cloves with your fingers after it's cool enough to handle. Throw away the leftover skin.
- Put the cloves of roasted garlic in a basin and smash them with a fork; put aside.
Roasted Garlic Ravioli
- Melt the butter in a medium nonstick skillet over medium heat. To keep the butter from bubbling over, start whisking it occasionally after it starts to bubble, which should take one to two minutes. After the butter foams, whisk vigorously for 5 to 6 minutes, or until golden brown chunks develop.
- Add the heavy cream, mashed garlic, salt, pepper, and parmesan to the browned butter. Mix by whisking.
- Pour the slurry into the sauce after mixing the flour and heavy cream in a small bowl until there are no lumps left. Simmer for 3–5 minutes, whisking continuously, until thickened.
- Stir the spinach for three to five minutes until it wilts.
- Coat the cooked ravioli by tossing it in the skillet.
- Warm up and serve.
Garlic Roasted Ravioli
This recipe’s cream sauce benefits greatly from the flavor of the oven-roasted garlic. Garlic is simple to roast and gives the food a lot more flavor. If you’re feeling very inspired, you can make your own ravioli! See my recipe for Garlic Brown Butter Sauce with Five-Cheese Ravioli. Otherwise, store-bought ravioli with cheese is also excellent.
Ingredients for Roasted Garlic Ravioli
This recipe consists of two components: the cream sauce and the roasted garlic.
Garlic: For the roasted garlic, one head of garlic, or roughly ten to twelve cloves, is required.
Ravioli: Prepare the ravioli with cheese as directed on the package. You can also try other types of ravioli.
Spinach: You could use frozen spinach and just let it warm through when you add it to the sauce, but I used fresh spinach.
Methods for Roasting Garlic
For this dish, roasting the garlic should be your first step. It tastes (and smells) fantastic and is incredibly simple! A square of aluminum foil and a head of garlic are all you need. As you prepare the garlic, preheat the oven to 400°F.
To roast the garlic, use your fingers to remove all of the loose, papery outer layers from the head. Keep the head whole, with all the cloves attached. Remove around 1/4 inch from the top of the garlic head to reveal the cloves within.
Pour a teaspoon of olive oil over the cloves, allowing them to absorb the oil. Bake it for fifty to sixty minutes after wrapping it in the aluminum foil square.
Note
The age of the garlic will determine how long it takes to cook. When the middle clove of garlic is tender, the garlic is done cooking. Once they have cooled slightly, the cloves should be soft and easily separate from the paper.
After the garlic is done, remove it from the oven, open the aluminum foil-covered package, and allow it to cool somewhat. Squeeze out the cloves and throw away the remaining skin after it’s cool enough to touch. Place the garlic in a small bowl and use a fork to pound it into a paste. Put it away.
How to Prepare Ravioli with Roasted Garlic
After the cheese-filled ravioli are cooked and the garlic is roasted and mashed, it’s time to combine everything in the cream sauce. First, brown the butter to prepare the sauce.
To brown butter, it must be heated gradually in a saucepan until it begins to bubble. The bubbles will next produce foam and finally turn golden brown if you continue to whisk vigorously.
When the butter has browned, add the mashed garlic, heavy cream, salt, pepper, and parmesan cheese. Mix by whisking. Meanwhile, mix the heavy cream and flour in a small bowl until lump-free. Transfer this blend into the sauce.
Simmer for three to five minutes while whisking continuously. Add the spinach and simmer for a further three to five minutes. Lastly, stir to coat the cooked ravioli in the skillet. Serve hot with roasted asparagus and breadsticks on the side.