Ingredients:
- 1 package of fresh or frozen cheese ravioli (about 18 ounces)
- 2 tablespoons Premium Extra Virgin Olive Oil
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons Neapolitan Herb Dark Balsamic Vinegar
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper, to taste
- 1 teaspoon Herb Blend or any dried Italian herb seasoning
- 4 cups fresh spinach, roughly chopped
- Grated Parmesan cheese, for serving
Instructions:
- Cook ravioli according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving a cup of pasta water.
- While the ravioli is cooking, heat the EVOO in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the crushed tomatoes and add the balsamic vinegar. If the sauce is too acidic, you can add a teaspoon of sugar to balance the flavors.
- Season the sauce with salt, pepper, and Italian herbs. Let it simmer for about 10 minutes to allow the flavors to blend.
- Stir in the chopped spinach and cook until just wilted, about 2-3 minutes.
- Add the cooked ravioli to the sauce, gently folding them in to coat with the sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Serve the ravioli hot, topped with a generous sprinkle of grated Parmesan cheese.