Spinach Ricotta Ravioli in Creamy Wine Sauce

(45 mintues)

Spinach & Ricotta Ravioli (1lb)

Spinach

Sliced almonds

butter (half a stick)

Half & half (1 cup)

White wine (half a bottle)

chopped garlic (1 tbspn)

salt

pepper

grated cheese (not absolutely necessary)

olive oil

Boil a pot of water to prep for the ravioli, add salt to the water.

In a sauté pan, turn heat on medium-high, add a bit of olive oil to the pan. Then add the chopped garlic and butter. Cook until butter has fully melted. Add the wine and cook for 2 minutes scraping up all the goodies on the pan. Then add the half and half. Let the sauce simmer.

While sauce is simmering, in a separate pot cook down the spinach. Season with salt and pepper. Then add the spinach into the sauce in sauté pan.

Cook the ravioli in the pot of boiling water. Once finished, use a ladle to scoop out the ravioli. Don't worry about the pasta being fully drained, you want to get a little pasta water with every scoop to add to the sauce.

Once all the ravioli is in the sauté pan, season again with salt and pepper. Then, cover with a lid and let it cook on simmer for another 10 minutes.

Put on a plate, top with the sliced almonds and grated cheese. Enjoy!