Spinach ravioli with Parmesan

Ingredients

• 600 g refrigerated spinach-and-ricotta ravioli
• 40 g unsalted butter
• 2 garlic cloves, minced
• 120 g baby spinach, finely chopped
• 40 g grated Parmesan
• 1 tbsp lemon juice
• ¼ tsp black pepper
• Salt for cooking water

Let’s make it

1. Bring a large pot of salted water to a gentle boil. Cook ravioli for the package time, until the filling is steaming hot, then reserve 150 ml cooking water.
2. Meanwhile melt butter in a wide skillet over medium-low heat. Add garlic and cook for 30 seconds without browning.
3. Add chopped spinach and stir for 2 minutes until wilted. Add lemon juice and 60 ml reserved water.
4. Lift ravioli into the pan with a slotted spoon. Toss carefully and sprinkle with Parmesan and pepper. Serve at once.