Weeknight Ravioli with Spinach, Salmon, and Boursin Cheese Sauce. An easy weeknight dinner using store-bought ravioli, tender baked salmon, and a quick creamy sauce made with garlic-and-herb Boursin.
Do you dream of making fresh homemade ravioli someday? Me too. For busy evenings, store-bought ravioli is a fantastic shortcut. This recipe combines ready-made spinach-and-cheese ravioli with nutrient-packed spinach and flaky salmon in a simple, flavorful Boursin cream sauce. It comes together in about 30 minutes, reheats well, and feels special enough for a weekend meal while still being perfect for a weeknight.
Weeknight Ravioli with Spinach, Salmon, and Boursin Cheese Sauce
A quick, satisfying dish using store-bought ravioli, baked salmon, and a creamy garlic-and-herb Boursin sauce finished with fresh spinach.
5 from 1 vote
Course: Main Course
Cuisine: easy dinner, weeknight, seafood
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Erica
Servings: 6
Ingredients
- 1 lb fresh salmon
- kosher salt
- fresh cracked pepper
- 1 6.5 oz tub Light Garlic and Herb Boursin Spread
- 1-1/2 c half and half
- 1 c packed fresh spinach leaves chopped
- 3 8 oz packages spinach and cheese ravioli (such as Monterey-style)
Instructions
-
Preheat the oven to 400°F (200°C). Bring a large pot of salted water to a boil for the ravioli.
-
Season the salmon with kosher salt and freshly cracked pepper. Bake at 400°F for 15–20 minutes, or until the fish flakes easily with a fork. Remove and set aside.
-
While the salmon bakes, warm a large nonstick skillet over medium heat. Add the Boursin and half-and-half, then simmer gently for 5–10 minutes, whisking occasionally, until the sauce is smooth and slightly thickened. Stir in the chopped spinach and season to taste with salt and pepper.
-
Cook the ravioli in the boiling water according to package directions. Drain and return the ravioli to the pot. Pour in the cheese sauce and toss gently to coat.
-
Flake the baked salmon into bite-sized pieces with a fork and fold them into the ravioli and sauce. Stir gently to distribute the salmon and spinach evenly. Serve immediately. Yield: about 6 servings.