Florentine Ravioli

In an effort to incorporate more vitamins into my meals, I was in the mood to cook with spinach.  This recipe is unique as there is not a pasta sauce involved but it still remains so yummy and moist. If you love spinach, then this dish is for you, as the spinach flavor explodes with the ravioli. A great way to get your children to eat their spinach.


1 20-ounce package frozen or fresh cheese ravioli (4 cups)
6 teaspoons extra-virgin olive oil, divided
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 16-ounce bag frozen chopped or whole-leaf spinach
1/2 cup water
1/4 cup freshly grated Parmesan cheese


  • Bring a large pot of water to a boil. Cook ravioli according to package directions.
  • Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes.
  • Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately topped with Parmesan.

Makes 4 servings.
About 300 calories per serving. Calories will depend on type of ravioli.

Original recipe cited from Eatingwell.com.