Spinach Artichoke Ravioli
Spinach Artichoke Ravioli is a shortcut Instant Pot dinner that’s packed with flavor, made with mostly frozen and canned ingredients, and on the table in about 30 minutes.
Do you love the flavors of spinach artichoke dip? If so, you’re in luck with this easy, shortcut recipe. You’ll want to have some bread handy to make sure you don’t leave any behind in your bowl!
We specifically opted for ingredients that were freezer friendly and shelf stable to make it easier to keep ingredients on hand for when things get busy.
✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, Cosori, or Power Pressure Cooker XL.
Frequently Asked Questions about Making Spinach Artichoke Ravioli in an Instant Pot
We opted for frozen spinach in this recipe because it was pre-chopped. We also like that the frozen spinach can last for several months in our freezer, so we can always have ingredients on hand for a quick meal. If you prefer your sauce less spinach-y, you can also use half a bag of frozen spinach.
Note: It is absolutely important to wring out all the moisture before you sauté the defrosted spinach. If you don’t, you’ll spend quite a bit more time cooking down the liquid before adding the ravioli.
If you prefer to use fresh, you can substitute fresh spinach for frozen. You will likely have to cook the fresh spinach for longer to remove the moisture before moving on to the next step. Or you could add it at the end and give the spinach time to wilt before serving.
You can add a second bag of ravioli with no change to the other ingredients or to the cook time. Use this option if you like your ravioli less saucy.
We love to serve this with lots of crusty bread to mop up any extra sauce. However, if you have a lot of sauce leftover, you can treat it just like a homemade spinach artichoke dip.
Want more in-depth information about making this recipe? You can now find it below the recipe card.
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Spinach Artichoke Ravioli
Ingredients
- 1 tablespoon oil
- 2 tablespoons unsalted butter
- 1 large shallot minced (about ½ cup minced)
- Salt and freshly ground pepper
- 4 garlic cloves minced
- 1 package (12 oz) frozen chopped spinach, thawed and squeezed dry*
- 1 cup chicken broth
- 1 package (24 oz) frozen ravioli
- 1 can (14 oz) water-packed artichoke hearts, drained, rinsed, and roughly chopped
- 1 jar (15 oz) roasted garlic Alfredo sauce
- Additional salt and pepper to taste
- Grated parmesan cheese for serving
- Basil leaves optional, for garnish
- Red pepper flakes optional, for garnish
Instructions
- Select Saute and preheat the pressure cooking pot. When hot, add the oil and butter and the shallots. Season the shallots with salt and pepper and cook until tender, about 2 to 3 minutes. Add the garlic and cook 1 minute more.
- Add the spinach and saute until most of the moisture has been cooked off, about 2 to 5 minutes. Remove to a bowl.
- Add the broth and stir to ensure no browned bits remain on the bottom of the cooking pot.
- Next, add the frozen ravioli in an even layer. DO NOT STIR. Layer the cooked spinach and artichoke hearts on top of the ravioli.
- Lock the lid in place. Select High Pressure and 2 minutes cook time. When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid.
- Use a long spoon to gently stir the ravioli. Add the jarred alfredo sauce, and stir until combined.** Adjust the seasonings with salt and pepper to taste.
- Serve immediately topped with freshly grated parmesan cheese and a side of crusty bread.
Notes
Nutrition
INGREDIENTS YOU NEED
Everything in this list is something we generally keep on hand in our pantry, which makes it perfect to cook up on busy nights:
- Butter and oil: We use a mix of butter and oil to saute the shallots. Butter for flavor and oil to help ensure it doesn’t burn.
- Shallot: Shallots are similar to onions, but have a slightly different flavor. You can substitute 1/2 cup diced onion if you prefer. (And prechopped frozen onions work great as well.)
- Garlic: We use quite a bit of garlic in this recipe. We love the flavor it gives, but you can use less if your alfredo sauce already has a strong garlic flavor.
- Chopped frozen spinach: As mentioned above, be sure to squeeze the chopped spinach.
- Chicken broth: We used broth for additional flavor, but you could sub vegetable broth or even water in a pinch.
- Frozen ravioli: We prefer to use an all-cheese ravioli in this recipe.
- Artichoke hearts: For this recipe, use a can of artichoke hearts packed in water. After testing, we vastly prefer the flavor of the water-packed artichokes over the oil-packed version. (Plus, they’re less messy to chop.)
- Garlic alfredo sauce: We tested this with Rao’s Garlic Alfredo and Bertolli’s Garlic Alfredo. Choose a brand you really like because that will have a big impact on the overall flavor.
- Garnishes: We love to top this with parmesan cheese, fresh basil, and red pepper flakes for maximum flavor and pretty-ness.
How to Make Spinach Artichoke Ravioli in an Instant Pot
Before you start cooking, make sure to squeeze out all the extra moisture from the spinach.
(I know I’ve mentioned it in a few places, but it’s that important!) If I remember ahead of time, I’ll defrost the spinach in a bowl in the fridge. But usually I just microwave it at 50% power in 30-second intervals, stirring in between.
Once the spinach is completely defrosted, I like to wring it out in several layers of paper towels. (The spinach will color your towels green if you use cloth towels.)
Once all your ingredients are measured and the spinach is dried, sauté the shallots, garlic, and spinach in a mix of butter and oil and season with salt and pepper. This cooking process really flavors the spinach. Once most of the liquid from the spinach has been cooked off, remove the contents of the cooking pot to a bowl.
Once you add the broth, be sure to scrape down the bottom of the pot to remove any browned bits. Add the ravioli, then top it with the spinach and shallot mixture. Do not stir!
Set it for High Pressure and 2 minutes cook time, then when the cook time’s up, use a quick release.
Stir the ravioli and spinach together, then add the jarred alfredo sauce and serve immediately.
I like to serve this Spinach Artichoke Ravioli with lots of crusty bread to mop up all the sauce. (If I’m out of bread and pulling things from my pantry, I’ll often grab some Ritz crackers, pita chips, or tortilla chips to scoop up the sauce.)
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I’m wondering what quantity is used in providing your list of nutritional information? It appears that the 15 oz. jar of Bertolli sauce has a total of 2,170 MG sodium. You list 1,798 MG sodium which seems very high if it is per serving and too low if it is total recipe.
Thank you
Hi Deborah – the nutritional information is computer generated. I’ll try and tweak it so it’s more accurate. Thanks!
A potato ricer is an excellent tool for squeezing out the liquid in frozen spinach.