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What Sauce Goes With Spinach Ricotta Ravioli?

Are you looking to serve up some spinach ricotta ravioli but are not sure what sauce to pair with it? Well, you’ve come to the right place. Today, I’ll be sharing with you some of the best options.

So, what sauce goes with spinach ricotta ravioli? The best sauces for a spinach ricotta ravioli are light and do not overpower the filling. A light tomato sauce, basil tomato sauce, or lemon butter sauce work particularly well. As does adding some fresh basil to finish, or a small handful of grated Parmigiano-Reggiano (Parmesan) cheese.

In reality, a spinach ricotta ravioli is quite a subtle pairing as it is; you don’t want to unbalance that.

To the point where you could even consider having no sauce at all.

Perhaps not for everyone but a consideration nevertheless.

But if you do want to add a little sauce, let us look a little closer at your main options:

Spinach Ricotta Ravioli Sauce Options

  • Lemon Butter Sauce – a simple lemon butter sauce made from butter, fresh lemon juice, garlic, salt and pepper.
  • Light tomato sauce – based on plum tomatoes and a dry white wine,
  • Simple sauce – such as sauted garlic and lemon juice in butter and olive oil,
  • A gentle Marinara – which includes onions, garlic, olive oil, oregano, salt and pepper.
  • Light savory Bolognese, with a little red wine,
  • Light cream sauce, made with cream and parmesan,

Generally, the lighter the sauce the better – that will let you taste and enjoy the spinach ricotta filling without losing those flavors.

Spinach Ricotta Ravioli Tomato Sauce Recipe

Below, I include a simple tomato sauce recipe that is one of my personal favorites for spinach ricotta ravioli. It’s quick, simple, and uses minimal ingredients.


  • 2 Tablespoons of Butter
  • 5 Fresh Plum Tomatoes
  • 1/2 an Onion
  • 2 Garlic Cloves
  • ¼ Cup White Wine
  • ¼ teaspoon salt


Step One: Heat the butter in a pan on medium-to-low heat. Chop your onion into small pieces, mince your garlic and add both to the pan. Cook for 5-10 minutes until they soften.

Step Two: Add the fresh plum tomatoes and white wine. When the tomatoes begin to break down the sauce is almost ready. Put it aside as you cook your ravioli.

Step Three: Get the sauce back up to a light simmer, when the Ravioli is almost complete, remove the sauce from the heat, add half a ladle of pasta water.

Step Four: Add your Ravioli, flip several times to coat.

Step Five: Serve with fresh basil and an accompanying bowl of Parmigiano

Spinach Ricotta Ravioli Lemon Sauce Recipe


  • 2 Tablespoons of Butter
  • 1/4 of an Onion, thickly sliced.
  • 1/2 Lemon,
  • Salt and Pepper to taste


Step One: Add the butter to a saucepan or skillet on low heat. Add the thickly sliced onion and some salt. Simmer gently, moving the onion around in the butter. Cook until the onion becomes soft (~10 minutes). Do not let the butter burn.

Step Two: Just before serving add some freshly squeezed lemon juice and taste for flavor.

Step Three: Add some chopped parsley to finish, and place some grated Parmesan at the table to be added if desired.

The No Sauce Option

Many would argue that Spinach Ricotta ravioli does not need sauce; and that in doing so you lose or create contrasting flavors.

So, either serve without any sauce altogether or serve with unsalted butter and freshly grated Parmigiano Reggiano cheese.

To do so, place a small knob of butter in each dish prior to serving, then add your pasta. This should melt the butter through the heat of the ravioli, you can always add more butter on top depending on your preferences.

Equally, you can dust with freshly grated Parmigiano Reggiano, if desired.


To sauce or not to the sauce.

That’s the question you should be asking yourself.

Either way, you want to be maximizing the flavor of the Spinach Ricotta Ravioli, and not introducing any flavors that could sabotage your meal.

That’s why a light sauce is always recommended.

Those recipes above will do you well, although if you are looking for a pre-made option, I wouldn’t look any further than this sauce from Amazon.

Love Ravioli? Wondering what the best sauces are for other types? Then my other related guides may be of interest: