Ingredients
Scale
- 4 ounces (about 1 cup) cheese-filled ravioli (fresh or frozen)
- 4 cloves garlic, whole (for roasting)
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup fresh spinach, roughly chopped
- Salt and pepper, to taste
- Parmesan cheese, grated (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Toss the whole garlic cloves in 1 teaspoon olive oil, wrap them in foil, and roast for 20 minutes until soft and golden.
- Bring a large pot of salted water to a boil and cook the ravioli according to package directions; drain and set aside, reserving 1/2 cup pasta water.
- Sauté the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the roasted garlic (squeeze the softened cloves out of their skins) and mash them gently into the oil.
- Pour in the heavy cream and stir, bringing the mixture to a gentle simmer. Add a splash of the reserved pasta water if the sauce seems too thick.
- Stir in the chopped spinach and cook until wilted, about 1–2 minutes. Season with salt and pepper.
- Add the cooked ravioli to the skillet and toss gently to coat in the sauce. Heat through for 1–2 minutes so the flavors blend.
- Serve immediately with a generous sprinkle of grated Parmesan and a crack of black pepper.
Notes
Roast the garlic until very soft for optimal flavor. Use reserved pasta water to adjust sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian