Ravioli Florentine


12 Large Cheese or Meat Ravioli
2 10 oz Box Frozen Leaf Spinach
3 Cloves Sliced or Diced Garlic
¼ Cup of Olive Oil
Grated Cheese
Fresh Ground Black Pepper
Red Pepper flakes to taste

Defrost and drain spinach if frozen.

In a large pasta pot, boil ravioli in salted water.

While pasta is cooking, heat oil in a large 12 inch sauté pan on medium high heat and then add the garlic, frying it
until just slightly brown. Add spinach and mix well with seasonings and add a ladle full of the hot pasta water and
stir. Cook spinach until tender adding more pasta water if needed to keep it moist.

When ravioli is cooked to al dente. Remove them from water with a slotted spoon and add them directly to the
sauté pan with spinach. Toss ravioli carefully with sautéd spinach and simmer for a minute or two until well mixed.

Serve ravioli on bed of sautéd spinach. Sprinkle with grated cheese, fresh ground black pepper and red pepper
flakes to taste. This makes a great appetizer or main course. Yield serves 2-4