Tomato & Spinach Mini Ravioli
Ingredients
Mini ravioli, or ravioletti, 2 lbs, refrigerated
Olive oil, 2 TBSP
Garlic, 4 cloves
Grape tomatoes, 2 pints, halved
Salt, 0.75 TSP, portioned
Baby spinach, 10 ounces
Parsley, fresh chopped, 1+ cup
Parmesan, shaved, 1+ cup
Cracked black pepper to taste
Directions
Bring a large pot of salted water to a boil over high heat. Add ravioletti; cook 1 minute less than package instructions. Reserve 1/2 cup pasta cooking water, then drain. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add garlic and cook 30 seconds. Add grape tomatoes and 1/2 TSP salt; cook 5 minutes. Working in batches, store in spinach and 1/4 TSP salt, then cook 2 minutes. Remove from heat and stir in ravioletti, parsley, parmesan, reserved pasta water, and cracked black pepper to taste. Stir well. Add more salt and pasta water as needed. Serve with additional parmesan, parsley, and pepper.
Notes
Use leftovers for lunch: (1) add baby spinach(a handful) to leftovers with (2) drained and cleaned cannellini, navy, or Great Northern beans (3) add 8.25 ounces of vegetable broth and store to combine (4) heat in microwave 3 minutes (4) sprinkle with parmesan and pepper.