Lunch: Toasted Garlic-Butter Ravioli with Spinach

Recipe by Judy Kim Pan-frying stuffed pasta gives it an irresistible golden crust.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Toasted Garlic-Butter Ravioli with Spinach

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

16 –18 oz. cheese ravioli
kosher salt
2 tbsp. extra-virgin olive oil
2 tbsp. unsalted butter
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
Freshly ground black pepper
5 oz. baby spinach
1/4 c. chopped parsley
1/2 c. grated Parmesan

Instructions

Bring 12" sauté pan of water to a boil and generously season with salt. Prepare a rimmed sheet pan with parchment paper. Cook pasta according to al dente package directions. Remove ravioli using a slotted spoon and place in a single layer on the sheet pan. Discard water.
Place the pan over medium heat. Add olive oil, butter, and garlic; sauté until butter begins to bubble, about 1 minute. Add red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper; stir with a rubber spatula. Add half the ravioli and stir gently until well coated; immediately add balance of ravioli and repeat. Flip the ravioli gently as needed to prevent them from sticking. Cook ravioli until golden brown, about 5 minutes.
Toss in spinach gently. Garnish with parsley and grated cheese. Serve immediately.

Add a review for Toasted Garlic-Butter Ravioli with Spinach