Ingredients:
- 1 pound cheese ravioli (fresh or frozen)
- 2 tablespoons Lemon Premium Olive Oil
- 1 small shallot, minced
- 2 garlic cloves, minced
- 1 cup heavy cream
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon red pepper flakes (optional for heat)
- ½ cup grated Parmesan cheese, plus more for garnish
- 2 cups fresh spinach
- Fresh basil or parsley for garnish
Instructions:
- Cook the ravioli according to the package instructions. Drain, reserving ¼ cup of the pasta water, and set aside.
- In a large pan, heat the lemon EVOO over medium heat. Sauté the shallot and garlic until they become soft and fragrant, about 2 minutes.
- Pour in the heavy cream, lemon zest, and lemon juice into the pan. Stir to combine and bring to a gentle simmer. Season with salt, pepper, and red pepper flakes.
- Add the grated Parmesan cheese and stir until it melts into the sauce. If the sauce is too thick, add the reserved pasta water a little at a time to reach the desired consistency.
- Toss in the fresh spinach and cook until it just begins to wilt, which should take about 1-2 minutes.
- Add the drained ravioli to the sauce, gently tossing to coat the pasta evenly. Allow it to simmer for an additional minute to let the flavors meld.
- Serve the ravioli hot, garnished with extra Parmesan cheese and fresh herbs.