Ingredients
- 1 9-ounce package cheese ravioli
- 2 tablespoons butter
- 1/4 cup yellow onion finely chopped
- 1 tablespoon garlic minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 4 cups baby spinach leaves
- 3 tablespoons basil pesto
- kosher salt to taste
- ground black pepper to taste
- 2 tablespoons Italian flat-leaf parsley chopped, for garnish
- Pinch of red pepper flakes for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add onion and cook about 3 minutes, stirring often, until softened. Add garlic and cook 1 minute more. Pour in cream and bring to a gentle simmer. Lower the heat and stir in Parmesan and mozzarella until melted and smooth.
- Stir in pesto, then add spinach and cook until just wilted. Season with salt and pepper to taste.
- Gently fold the cooked ravioli into the sauce until fully coated.
- Adjust seasoning to taste, garnish with chopped parsley and a pinch of red pepper flakes, and serve hot.
Nutrition
Calories: 568kcal | Carbohydrates: 33g | Protein: 20g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 125mg | Sodium: 853mg | Potassium: 277mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4130IU | Vitamin C: 9mg | Calcium: 294mg | Iron: 8mg
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