Ingredients:

  • 20 oz spinach and ricotta ravioli
  • 1 tbsp Kosher salt
  • 1/2 cup reserved starchy pasta water
  • 1 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup basil pesto
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 tsp cracked black pepper
  • 1 cup grape tomatoes, halved
  • 2 cups fresh baby spinach

Instructions:

  1. Boil a large pot of salted water. Add the spinach and ricotta ravioli and cook for 3-4 minutes until they float to the surface.
  2. Before draining the pasta, reserve 1/2 cup of the cloudy, starchy pasta water. Drain the ravioli and set aside.
  3. In a large skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the minced garlic and sauté for 60 seconds until fragrant but not browned.
  4. Pour in the heavy cream and bring to a gentle simmer, allowing it to reduce slightly for 2-3 minutes.
  5. Reduce heat to low. Fold in the basil pesto, grated Parmesan cheese, and black pepper. Stir constantly until the sauce is glossy and emulsified.
  6. Add the halved grape tomatoes and baby spinach to the skillet. Stir for 1 minute until the spinach begins to wilt and tomatoes are warmed through.
  7. Toss the cooked ravioli into the sauce. Gradually add the reserved pasta water as needed to reach a velvety consistency that coats the pasta.