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Toasted Garlic-Butter Ravioli with Spinach

Judy Kim
  • 25 minutes
  • Serves 4

INGREDIENTS

5 oz

Baby spinach

2 cloves

Garlic

1/4 cup

Parsley, fresh

18 oz

Cheese ravioli

1

Black pepper, Freshly ground

1

Kosher salt

1/2 tsp

Red pepper flakes

2 tbsp

Olive oil, extra-virgin

2 tbsp

Butter, unsalted

1/2 cup

Parmesan