This Spinach & Cheese Ravioli With Francaise Sauce makes a delicious & easy weeknight dinner!
My kids LOVE Chicken Francaise. It was probably the first "adult" food they began ordering off menu's when they were about 6 or 7. And now one of my 11-year-old daughter and niece's specialties in the kitchen is, in fact, Chicken Francaise.
Since the sauce is so good, I decided to whip up a basic Francaise sauce to go with a new ravioli I came across in my area called Ravino. The sauce is not exactly the same as a typical Chicken Francaise, since there is no deglazing of the pan from cooking the chicken, but it is similar.
Ravino Handcrafted Artisan Pasta is a family owned business specializing in hand-made ravioli and pasta. “Our products are a marriage between traditional Italian cooking methods and modern flavors that create a truly one of a kind product,” says Ms. DePalma. “We set our ravioli apart by creating a filling composed primarily of fresh, seasonal, local produce. Cheese is used only to highlight the natural flavors of the ingredients, making our product a nutritious choice.”
This is not a sponsored post, I decided to try out their product. I have always enjoyed finding new products, new music, places and food then passing that along to friends and family. These days I especially enjoy when said products are from a small business starting out. Plus...I love a well-made ravioli! So does my daughter! Samantha doesn't eat meat other than fish and some chicken (food allergies) so when I find convenient food that I feel good about feeding her, I like it. Making 2 variations on dinner is not easy, especially on weeknights.
Samantha and I tried the traditional cheese as well as the Ravoino's Spinach and Cheese Ravioli and we both gave them 2 thumbs up and are now consistent customers. You can see just by looking at the ravioli that they are quality, so delicate and no scrimping of the filling...Just take a look at those babies!
These ravioli did not need a homemade sauce, but seriously, the sauce took less than 10 minutes to make and in that time, dinner was ready and could have been mistaken for a restaurant dish. I added capers since I can eat them straight out of the jar. As I type this my mouth literally watering thinking about capers!
The ravioli, which took 4 minutes to cook, the sauce, a sprinkle of cheese and a salad and we were good to go! Give this Spinach & Cheese Ravioli With Francaise Sauce a try and if you see Ravino, pick up a couple of boxes and taste the difference and the quality.
Ravino's current ravioli flavors: Cheese Ravioli, Chickpea & Kale Ravioli, Mushroom & Fontina Ravioli, Spinach & Ricotta Ravioli.
They also make olive oil - Ravino Extra Virgin Olive Oil
So if you are looking for a quality ravioli, which seems to me to be made with love, give Ravino a try. Here's where you can find them in PA, NJ, NY & MA. Hope you enjoy them as much as we did!
Enjoy!!
Spinach & Cheese Ravioli With Francaise Sauce
Ingredients
- 12-24 Ravioli cheese or spinach & cheese
- 2 TBS butter
- 1 clove garlic minced
- 1 teaspoon flour
- ½ cup white wine
- ½ cup chicken stock
- 2 TBS lemon
- Salt & pepper
- 2 TBS capers
- Chopped parsley
- Sprinkle of Parmesan or Asiago cheese
Instructions
- In a saucepan, melt your butter. add in garlic and saute for 1-2 minutes (until fragrant but not browned).
- Whisk in flour, add wine, stock and lemon and bring to a boil.
- Remove from heat.
- Season with salt & pepper, add capers, sprinkle with parsley and serve over pasta or ravioli.
Notes
The flour is added in to thicken it up just a bit since typically the sauce is made in the pan that cooked the floured and egged chicken for the Francaise.
Cyndi Lewis says
Thanks SO much for having a printable recipe card! Also, for not rambling on about your kids or dogs or whatever before finally getting to the featured recipe, as some bloggers do. Your brief story relating to the recipe and the new product review were perfect. Wish they were available in Oregon!
I can't wait to make these!
Regards,
Cyndi
irina says
The proportions of flour to liquid are way off in this recipe. It comes does not come out smooth and think but rather runny. Disappointed.
My says
Used a boullion broth so I had to use more flour to thicken the sauce. Poured about 1/3 of the liquid in and let the flour brown before adding the rest of the liquid. Used an extra dry Vermouth. This is a nice sauce with an overall sour taste to it, but it works!
Brook Chisholm says
The sauce flavors on mine were fantastic, but I do think the flour/liquid proportions may need tweaking. Mine came out with rather a lot of very liquidy sauce. I tried to reduce it some, but since I had already added the capers, I was worried it would get too salty when reduced. Next time I will add a bit more flour, reduce it down more , and toss capers in later. Overall great flavors, though. It tasted fantastic on a spinach artichoke ravioli I bought! Thanks for posting!
Colleen says
Hi Brook and thanks for your thoughts. Spinach Artichoke Ravioli sound so good to me!
Jim says
My way is for 1/3 cup of liquid I use 2 tblsp of flour
Quinn says
Jim's out here saving dinner. Thank you for actually offering a solution to the liquid/flour ratio when OP just kept ignoring the issue. I used your method and my sauce came out beautifully.
Betty says
I get a blank recipe card when I tried to print it out.
Kathy says
Your ratios were perfect! The sauce was delicious. Anyone complaining that it wasn’t thick enough doesn’t understand the basic concept of thickening. I would say they can’t make basic gravy either. Sorry to tear them down, but so tired of seeing people tear down the person that was nice enough to share the recipe.
Colleen says
Aww, Thanks Kathy!! Glad you enjoyed!
Shu says
Yes we need to learn some manners!
Kimcook says
Though I used pre-made fresh pasta spinach ravioli, my family raved about this meal, and the sauce in particular. My son actually got a spoon to savor every last drop! I’ll definitely make this again but would increase the flour by 1 tsp for a slightly thicker consistency.
Colleen says
LOVE hearing that Kim! Thanks for the comment & the stars!
Shu says
I’m going to make it and let u know!
David says
Good God please spare us the family history and just give the recipe. Scrolling, scrolling, scrolling… ugh
Colleen says
You can always hit the "jump to recipe" button 🙂
Leigh says
I made this tonight. I did add some red chilies to the butter and garlic for a hint of heat. I left out the flour all together and chose to just reduce the butter, wine and broth base a bit and tossed the capers in at the end as someone else suggested. A squeeze of lemon once spooned onto the ravioli., which I bought. Will make this ‘française’ sauce again. I actually make a similar version to have with shrimp piccata. Yummy. With a side of kale salad ( tomatoes, radish, red onion sliced in rings, some homemade croutons & a small palm full of pumpkin seeds it was an excellent Meatless Monday night supper. I have some leftovers for a workday lunch tomorrow and I wish I could share a photo of it with you.
Colleen says
Sounds delicious Leigh! I also loke a kick to just about everything, great idea with the chilies!
Christy says
This is my go-to sauce for spinach ravioli. I have been using it for the past two years maybe. I double the sauce, thicken it some with flour for the consistency I like. I don't add capers, but I do add lemon zest, pine nuts and grated parmesan cheese (not the Kraft type parmesan) at the end along with the fresh parsley. Thanks so much for sharing! When I am looking for recipes, I look at your blog and a few other favorites. While I do my own thing, i so appreciate the sparks provided!
Colleen says
So great to hear Christy!! Love your twist! And thhanks so much for following along XO
If you enjoy TikTok, I post plenty of quick videos there as well under ColleensCooking. Here is the link - https://www.tiktok.com/@colleenscooking
Chris says
This recipe has been in our rotation for about 6 years. Usually using fresh ingredients from our garden. Thanks for the recipe!
Colleen says
Love hearing that Chris! Thank you!!