Skillet Ravioli with Spinach

Skillet Ravioli with Spinach
  1. 1 Tablespoon olive oil
  2. 2 large garlic cloves, chopped
  3. 5 oz baby spinach
  4. 18 ounces refrigerated or frozen ravioli
  5. 1/2 cup grated parmesan cheese
  6. 6 tablespoons mascarpone cheese
  1. Heat oil and garlic in medium large, oven-proof skillet over medium high heat. Cook until garlic is barely golden, about 30 seconds to 1 minute. Add spinach and a few pinches of salt and cook until spinach is wilted. Season to taste. Transfer garlic and spinach to a bowl.
  2. Place cold ravioli, 1/2 cup water and a few pinches of salt in skillet and bring to a boil over high heat. Reduce to medium heat and cover with lid. Steam ravioli for 3-5 minutes (longer for frozen ravioli). Check a piece to see that it is tender and heated through.
  3. Spoon mascarpone in tiny dollops around the ravioli, which is fragile now and doesn’t like to be moved a lot - but give it a gentle turn or two. Season with salt and pepper. Return spinach and garlic to pan. Sprinkle top with grated parmesan and broil until ravioli are browned in places, 3-6 minutes depending on how robust your broiler is.
  1. Smitten Kitchen, inspired by Theodora Kaloudis on Marley Spoon.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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