Skillet Ravioli with Spinach

Ingredients

Scaled for your household (4 portions) · original serves 4

• Olive oil1 tbsp
• Garlic cloves2
  chopped
• Baby spinach5 oz
• Salt and freshly ground black pepper or red pepper flakesto taste
• Refrigerated Or Frozen Ravioli18 oz
• Parmesan½ cup
• Mascarpone Cheese6 tbsp

Method

1. 1

   At this stage, heat broiler with a rack about 6 inches from the heat source, if you can make adjustments.

2. 2

   In medium-large (mine is 10 inches) ovenproof skillet on medium-high heat, heat oil; then stir in garlic. Cook until garlic is barely golden, about 30 seconds to 1 minute. stir in spinach and few pinches of salt, and cook until spinach is wilted, about 3 to 4 minutes. Season to taste. Use tongs or a spoon to transfer garlic and spinach to a bowl.

3. 3

   Place cold ravioli; then 1/2 cup water, and a few more pinches of salt in the skillet and bring up to the boil over high, then lower the heat to medium. Place a lid (any lid will do) on top and let steam for 3 to 5 minutes (the longer time for frozen). Check a piece of ravioli to see that it’s heated through and tender.

4. 4

   Spoon the mascarpone in tiny dollops around the ravioli, which is very fragile right now; then doesn’t like to be moved a lot, but give it a gentle turn or two. Season with salt and pepper. stir in the spinach back, and do the same. scatter the top of the pan with parmesan and broil until the ravioli are browned in places, anywhere from 3 to 6 minutes, depending on how robust your broiler is.

5. 5

   At this stage, eat right away. Leave leftovers in skillet and rewarm in oven.