Chicken & Roasted Garlic Ravioli With Creamy Spinach Sauce
10-15
min
cooking time
2-3
servings
Easy
difficulty

Chicken & Roasted Garlic Ravioli With Creamy Spinach Sauce

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Ingredients

  • One 10-ounce package Giovanni Rana Chicken & Roasted Garlic Ravioli
  • One 10-ounce container Giovanni Rana Alfredo Sauce
  • 1 tablespoon extra virgin olive oil
  • 2 packed cups fresh baby spinach leaves
  • Kosher salt and freshly ground black pepper to taste
  • Finely grated or shaved Parmigiano Reggiano cheese
10-15
min
cooking time
2-3
servings
Easy
difficulty

Preparation

Heat the oil in a large skillet over high heat until it shimmers. Add the spinach to the skillet with a generous pinch of salt and sauté until just wilted, 30 seconds-1 minute; transfer to a plate and wipe out pan. Add the Alfredo Sauce to pan and warm over medium-low heat.

In the meantime, cook the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add the Ravioli to the Alfredo Sauce in the skillet and gently toss, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed. Season with salt and pepper to taste.

Divide the Ravioli among plates and top with the sautéed spinach. Garnish with Parmigiano Reggiano cheese.

*You can also make this recipe with Giovanni Rana Artichoke Ravioli


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