Every time I make this roasted garlic ravioli, it feels like a comforting hug from an old friend—one who insists you stay for another cup of tea even when you’re in a rush. There’s something magical about the way the roasted garlic perfumes the kitchen, reminding me of cozy autumn evenings spent leaf-peeping in New England. Sometimes, I think this dish might just be the culinary equivalent of a good book and a warm blanket.
Steps
- Preheat the oven to 400°F. Prepare the garlic by peeling away the loose, papery layers, leaving the cloves connected. Trim a quarter-inch off the top of the head to expose the cloves.
- Place the garlic on a piece of aluminum foil, drizzle with olive oil, and wrap it tightly. Bake for 50-60 minutes until the cloves are soft. Allow it to cool, then squeeze the cloves out and mash them into a paste.
- Cook the cheese-filled ravioli according to the package instructions. Set aside once done.
- In a medium skillet over medium heat, melt the butter. Once it bubbles, whisk it occasionally until it foams and turns a golden brown color.
- Add the mashed garlic, heavy cream, salt, pepper, and parmesan cheese to the browned butter. Whisk the mixture until well combined.
- In a separate bowl, mix flour with heavy cream until smooth, then pour into the sauce. Simmer the sauce, whisking constantly, until it thickens.
- Stir in the spinach and cook until wilted. Add the cooked ravioli to the skillet, tossing to coat it with the sauce.
- Serve the ravioli hot, possibly with a side of breadsticks and roasted asparagus.
Ingredients
- 1 head of garlic (approximately 10-12 cloves)
- 1 teaspoon olive oil
- 1 pound cheese-filled ravioli, cooked according to package instructions
- 6 tablespoons unsalted butter
- 1¾ cups heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 cup parmesan cheese, grated
- 1 cup fresh spinach
- Salt and pepper, to taste
- 2 teaspoons all-purpose flour
- 1 tablespoon heavy cream
FAQ
- How do I roast garlic for the ravioli dish?
- To roast garlic, remove the loose, outer layers from a head of garlic, keeping the cloves connected. Trim about 1/4 inch from the top to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and bake at 400°F for 50-60 minutes until the cloves are soft.
- Can I use store-bought ravioli for this recipe?
- Yes, store-bought cheese-filled ravioli works well for this dish. Alternatively, you can make your own ravioli if you prefer.
- What type of spinach is recommended for the sauce?
- Fresh spinach is recommended, but frozen spinach can also be used. If opting for frozen, simply add it to the sauce and let it heat through.
- How do I make the cream sauce for Roasted Garlic Ravioli?
- Start by browning butter in a saucepan. Add mashed roasted garlic, heavy cream, salt, pepper, and parmesan cheese. Whisk together, then add a flour and cream mixture to thicken. Simmer while stirring, add spinach, and finally, toss in the cooked ravioli.
- What can I serve with Roasted Garlic Ravioli?
- This dish pairs well with breadsticks and roasted asparagus for a complete meal.
Tips
- Roast Garlic Thoroughly: Ensure the garlic is roasted until the cloves are soft and golden brown, as this enhances the depth of flavor in the sauce. Adjust the roasting time based on the garlic’s age for the best results.
- Customize Your Ravioli: While cheese-filled ravioli is suggested, feel free to experiment with different types of store-bought or homemade ravioli to suit your taste preferences.
- Use Fresh or Frozen Spinach: Fresh spinach is ideal for the sauce, but frozen spinach can be used as well. Just make sure to heat it thoroughly in the sauce to maintain texture and flavor.
- Perfect the Brown Butter: Keep a close eye on the butter as it browns, whisking occasionally to prevent it from burning. The butter should have a golden brown hue and nutty aroma before you proceed to the next step.
Equipment
- Nonstick Skillet – If someone doesn’t already have a medium-sized nonstick skillet, they might need to purchase one to prepare the sauce.
- Whisk – A good quality whisk may be necessary for effectively combining ingredients in the sauce.
- Garlic Roaster – Although not explicitly mentioned in the recipe, a garlic roaster can be a useful tool for roasting garlic more efficiently than using foil.
- Ravioli Cutter or Pasta Maker – If someone decides to make homemade ravioli, a ravioli cutter or pasta maker might be needed.
