Instructions
Step 1: Bring a large pot of salted water to a boil and cook the ravioli according to the package instructions.
Step 2: Drain the ravioli carefully and set aside.
Step 3: Heat olive oil and butter in a large skillet over medium heat.
Step 4: Add the minced garlic and sauté for about 1 minute until fragrant.
Step 5: Stir in the cherry tomatoes and cook until they begin to soften and burst.
Step 6: Add the chopped spinach and cook until wilted.
Step 7: Pour in the heavy cream and stir well.
Step 8: Add the parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes.
Step 9: Simmer the sauce for 3 to 5 minutes until slightly thickened.
Step 10: Gently add the cooked ravioli to the skillet and toss carefully to coat in the creamy sauce.
Step 11: Cook for another 1 to 2 minutes until everything is heated through.
Step 12: Garnish with fresh parsley and extra parmesan cheese before serving.
Storage and Reheating Tips
Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of cream or milk to loosen the sauce.
You can also reheat individual portions in the microwave in 30-second intervals, stirring between each interval.
Freezing is not recommended because the creamy sauce may separate after thawing.
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