Description
Lightened up version of traditional ravioli in cream sauce with added nutrition from spinach and a big flavor boost from fresh herbs.
Ingredients
- ½ pounds Frozen Cheese Ravioli
- 1 Tablespoon Butter
- 1 clove Garlic, Minced
- 1 Small Shallot, Minced
- 1 cup Finely Chopped Spinach
- ¼ cups Heavy Cream
- ¼ cups Milk, Or As Needed To Adjust Consistency
- ¼ cups Freshly Grated Parmesan Cheese
- 1 pinch Nutmeg (optional)
- Italian Seasoning, to taste
- Salt And Pepper, to taste
- Red Paper Flakes (optional)
- 1 Tablespoon Chopped Chives (optional)
- ½ Tablespoons Chopped Basil
Preparation
Cook ravioli according to package directions.
While ravioli is cooking, set a heavy-bottomed, nonstick skillet on medium high heat and add butter. Wait for butter to melt and then add garlic and shallot. Cook for about 30 seconds and then add spinach. Cook for about 2–3 minutes until spinach is wilted.
Carefully add heavy cream and start whisking. Keep at it until cream boils a bit, about 4 minutes. Add milk if you want to make the sauce thinner.
Add Parmesan cheese and stir to melt and mix. After Parmesan becomes part of the sauce, add seasoning. Give the sauce a taste.
By now ravioli should be done. Drain ravioli and add to the sauce. Stir to coat. Sprinkle chives and basil and give one final mix.
Serve piping hot sprinkled with extra herbs or drizzled with extra virgin olive oil.
