Spinach and Ricotta Ravioli

Ingredients

• 20 oz spinach and ricotta ravioli (frozen or fresh)
• 2 tablespoons unsalted butter
• 1 tablespoon garlic (sliced)
• ⅓ cup low-sodium chicken broth
• 1 cup heavy cream
• ½ teaspoon dried Italian seasonings
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ½ cup parmesan cheese (grated)
• Fresh parsley (to garnish)

Steps

1. 1

   Cook the spinach and ricotta ravioli according to the package instructions and set it aside.

2. 2

   Meanwhile, prepare the sauce by heating a large skillet over medium heat. Add the butter and garlic, and sauté for a minute. Stir in the chicken broth and let it boil for 2-3 minutes.

3. 3

   Pour in the heavy cream and once it starts to boil, add the Italian seasonings, salt, and pepper. Let it simmer for 2 minutes.

4. 4

   Add the parmesan cheese and allow the sauce to simmer for 2 more minutes. Add the cooked raviolis and toss them in the sauce. If the pasta looks a little dry, add about ½ cup of the cooked pasta water and toss again.

5. 5

   Once done, garnish with parsley and serve.