Toasted Garlic-Butter Ravioli with Spinach
By Judy Kim
Yields:
4
Prep Time:
5 mins
Total Time:
25 mins
Jump to recipePan-frying stuffed pasta gives it an irresistible golden crust.
Advertisement - Continue Reading Below
Ingredients
- kosher salt
- 18 oz. cheese ravioli
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter
- 2 cloves garlic, minced
- 1/2 tsp. crushed red pepper flakes
- Freshly ground black pepper
- 5 oz. baby spinach
- 1/4 cup chopped fresh parsley
- 1/2 cup freshly grated Parmesan
Directions
- Step 1Bring 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 package directions until al dente. Remove ravioli using a slotted spoon and place in a single layer on the sheet pan, then discard water.
- Step 2Place the pan over medium heat. Add oil, butter, and garlic; sauté until butter begins to bubble, about 1 minute. Add red pepper flakes, salt, and 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.
- Step 3Toss in spinach gently, then garnish with parsley and Parmesan. Serve immediately.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below