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plump spinach ricotta ravioli in a buttery sauce with burst cherry tomatoes and fresh basil in a wide horizontal shot, served in a wide pasta bowl dusted with Parmesan on a linen tablecloth, natural light, shallow depth of field, landscape orientation

Spinach Ricotta Ravioli

Spinach and ricotta ravioli served in a light garlic butter sauce with tomatoes.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 20 oz spinach ricotta ravioli
  • 3 tbsp butter
  • 2 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 1/4 cup grated Parmesan
  • 2 tbsp fresh basil torn

Method
 

  1. Boil the ravioli in salted water according to the package until they float, then drain gently.
  2. Melt the butter in a skillet over medium and saute the garlic until fragrant.
  3. Add the cherry tomatoes and cook until they begin to soften and burst.
  4. Add the ravioli and toss carefully to coat in the buttery sauce.
  5. Finish with Parmesan and torn basil, then serve right away.

Notes

Drain the ravioli gently so the delicate pillows don't tear.