THIS CAFE LIFE
Cheese Ravioli, Mushrooms, Spinach & Cream Sauce (GF)
This dish is built for balance: tender gluten-free cheese ravioli in a light cream sauce with earthy mushrooms, wilted spinach, and just enough garlic to anchor everything. The sauce is silky rather than heavy, designed to coat without overwhelming the delicate filling.
It’s an elegant, fast-moving pasta — equally suited to weeknight cooking or a relaxed dinner with friends.
Prep Time:
15 Minutes
Cook Time:
25 Minutes
Yield:
Serves 4
Ingredients
1 lb. Cappello’s Gluten-Free Cheese Ravioli
2 T. Olive Oil
2 T. Butter
8 oz Cremini or Button Mushrooms, thinly sliced
3 Garlic Cloves, minced
1 t. White Pepper
1/4 C. White Wine
1 C. Heavy Cream
1/2 C. Chicken Stock
3 C. Baby Spinach
1/4 C. Parmesan Cheese, finely grated
Salt & freshly ground black pepper
Wide Stainless Steel or Cast Iron Skillet
Gives mushrooms room to brown and lets the sauce reduce gently without crowding.
Spider Strainer or Slotted Spoon
Ideal for lifting ravioli directly into the sauce without breaking.
Essential for properly salted pasta water and enough room for pasta to cook without sticking.
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Step 1 — Cook the Ravioli
Bring a large pot of well-salted water to a gentle boil. Add ravioli and cook according to package directions, usually 3–4 minutes. They should float and feel tender but not fragile. Using a spider strainer, transfer to a plate and reserve 1/2 cup of the pasta water.
Step 2 — Sauté the Mushrooms
Heat olive oil and butter in a wide sauté pan over medium-high heat. Add mushrooms in an even layer and cook until lightly browned and their moisture has evaporated. Season lightly with salt and white pepper.
Step 3 — Build the Sauce
Reduce heat to medium. Add garlic and cook just until fragrant. Deglaze with white wine.
Pour in cream and chicken stock. Bring to a gentle simmer and allow the sauce to reduce, about 3–5 minutes, until lightly thickened.
Step 4 — Add Spinach
Add spinach to the sauce and stir until just wilted.
Step 5 — Combine
Return ravioli to the pan along with a few tablespoons of reserved pasta water. Gently toss to coat without tearing the pasta. Add freshly ground black pepper and Parmesan and allow the sauce to tighten and gloss the ravioli.
Step 6 — Finish
Taste and adjust seasoning. Serve immediately.
Make It Yours
This base recipe is designed to be balanced and composed. If you’d like to layer in more flavor, here’s how to do it without breaking the sauce:
Pancetta
Add 2–3 oz diced pancetta to a cold pan and cook until rendered and lightly crisp before starting the mushrooms. Remove, reserve, and fold back in just before serving.
Sun-Dried Tomatoes
Finely chop and add with the mushrooms. Their sweetness and acidity deepen the sauce without overpowering the cheese.
Peas
Stir in frozen peas during the final 2 minutes of cooking. They bring brightness and color without weighing down the cream.
Serving Notes
Serve with a crisp green salad or as a first course. This dish benefits from simplicity — let the ravioli stay the star.