Toasted Garlic-Butter Ravioli with Spinach

  • kosher salt
  • 18 oz. cheese ravioli
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. unsalted butter
  • 2 cloves garlic, minced
  • 1/2 tsp. crushed red pepper flakes
  • Freshly ground black pepper
  • 5 oz. baby spinach
  • 1/4 c. chopped fresh parsley
  • 1/2 c. freshly grated Parmesan

  1. Bring 12" sauté pan of water to a boil and generously season with salt. Prepare a rimmed sheet pan with parchment paper. Cook pasta according to package directions until al dente. Remove ravioli using a slotted spoon and place in a single layer on the sheet pan, then discard water.
  2. Place the pan over medium heat. Add oil, butter, and garlic; sauté until butter begins to bubble, about 1 minute. Add red pepper flakes, salt, and pepper; stir with a rubber spatula. Add half the ravioli and stir gently until well coated; immediately add balance of ravioli and repeat. Flip the ravioli gently as needed to prevent them from sticking. Cook ravioli until golden brown, about 5 minutes.
  3. Toss in spinach gently, then garnish with parsley and Parmesan. Serve immediately.
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