- 1 pack Melina’s Lemon Ricotta Ravioli
- 2-3 cloves of garlic, sliced thin
- 1 bunch spinach, washed well
- ¼ c olive oil
- 2 Tb. unsalted butter
- Parmesan cheese for garnish
- Optional garnish, chopped fresh parsley, fresh basil,
Cook Ravioli per packet directions.
In a large saute pan heat oil and butter over medium heat. Add the sliced garlic and spread out so it’s in an even layer. Swirl the pan and stir often. We are flavoring the oil and butter with the garlic and toasting it lightly. Watch carefully, it can burn easily and quickly.
Once the garlic begins to brown and smell toasty, add spinach directly into the pan. Season with salt and pepper. Toss and stir to combine with garlic and just wilt the spinach.
Add Cooked ravioli directly into the pan with the spinach and the garlic, Add a few TB of water if necessary, toss and stir to combine.
Serve immediately and sprinkle with shredded parmesan cheese. Remove pizza from oven, cool for a few minutes, cut into slices, top with drizzle of salsa, romaine lettuce and diced tomatoes. Enjoy!