Ingredients:

  • 20 oz fresh or frozen cheese ravioli
  • 1/2 cup reserved pasta cooking water
  • 1 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
  • 1 tbsp cold unsalted butter
  • 1/2 cup sun-dried tomatoes in oil
  • 1 tbsp sun-dried tomato oil from the jar
  • 2 cups fresh baby spinach
  • 3 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried oregano

Instructions:

  1. Boil the pasta. Bring a large pot of salted water to a boil and drop in the 20 oz ravioli. Note: Cook them for 1-2 minutes less than the package says so they finish in the sauce. Save the water. Before draining, dip a measuring cup into the pot to grab 1/2 cup of that cloudy pasta water.
  2. Heat the aromatics. In a large skillet, add 1 tbsp of the sun dried tomato oil over medium heat. Sizzle the 3 sliced garlic cloves until they are fragrant and just turning golden. Bloom the spices. Stir in the 1/2 tsp red pepper flakes and 1/2 tsp dried oregano for 30 seconds.
  3. Build the base. Pour in 1 cup heavy cream and the 1/2 cup sun dried tomatoes. Bring this to a gentle simmer until the bubbles start to look thick and heavy.
  4. Emulsify. Whisk in the 1/2 cup parmesan cheese and the 1/2 cup reserved pasta water. Stir constantly until the sauce is silky and smooth.
  5. Wilt the greens. Toss in the 2 cups of fresh baby spinach. Stir for about 1 minute until the leaves are bright green and collapsed.
  6. Combine. Add the cooked ravioli to the skillet. Toss very gently to coat. The gloss finish. Turn off the heat and stir in the 1 tbsp of cold butter.
  7. Rest. Let the dish sit for 2 minutes before serving until the sauce thickens to your desired consistency.