Ravioli with Butter Sauce

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen

This Ravioli with Butter Sauce seasoned with Umbria, our Italian blend of nuts & spices, is a great go-to meal when life gets busy… AND because there are only a few days left before Christmas, I want to share my quick and delicious pasta dish – one that satisfies every time.  Last minute shopping, preparing for family gatherings and attending holiday events can keep you running, but your meals shouldn’t have to suffer.  This pasta dish is melt-in-your-mouth good and pleases young and old alike.

I apologize to any pasta purists who make their own homemade pasta and scoff at the idea of buying a box of ready-made ravioli.  Although I am in awe of those out there who lovingly make their own, the reality is, I just don’t have the time.  So, I always have a box of ravioli in the freezer waiting for that busy day when I only have a few minutes to prepare a quick meal at home.  This one is absolutely delicious and can be prepared in about 15-20 minutes (or less!) with very few ingredients.  All you need is our Umbria nut blend, some handfuls of fresh spinach, parmesan, a bit of butter and some ravioli tucked away in the freezer.  That’s it.  Enjoy every bite of this deliciously satisfying Italian meal.

Ravioli with Butter Sauce


  • Umbria nut & spice mix
  • 9 oz. package ravioli (I used mushroom & cheese)
  • 2 tablespoons butter
  • 1 1/2 cups pasta water
  • 1 5oz. bag fresh spinach
  • block of fresh parmesan cheese
  • pinch of salt


  1. Following the package directions, cook the ravioli in salted water (I add a drizzle of olive oil to keep the raviolis from sticking together). Cook until al dente, do not over cook. Just before draining, reserve 1 1/2 cups of the pasta water. Drain the pasta.
  2. In a sauce pan, melt the butter, add the Umbria nut & spice mix and toast for a minute. Add 1 cup pasta water, about 2 tablespoons shredded parmesan, pinch of salt and stir quickly until it is a nice, buttery sauce. Add more pasta water if needed. Toss in the fresh spinach and stir just until wilted. Add the ravioli into the saucepan and incorporate into the butter sauce. Serve immediately on a platter and top with additional Umbria nut & spice mix and large shaves of parmesan. Enjoy!

Ravioli with Butter Sauce - Glory Kitchen
Ravioli with Butter Sauce - Glory Kitchen
Ravioli with Butter Sauce - Glory Kitchen
Ravioli with Butter Sauce - Glory Kitchen