Name: Creamy Ravioli with Spinach and Peas
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1/3 cup panko; Kosher salt and freshly ground pepper; 1 bunch spinach, stemmed (6 to 8 ounces); 1 cup frozen peas, thawed; 1 pound cheese ravioli; 1 clove garlic, minced; 1 teaspoon chopped fresh sage; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese

Directions

Heat 1 tablespoon butter in a large skillet over medium heat. Add the panko and cook, stirring often, until golden, about 4 minutes. Season with salt and pepper and remove to a small bowl; set aside. Wipe out the skillet.
Bring a large pot of salted water to a boil. Heat 1 tablespoon butter in the skillet over medium-high heat. Add the spinach and cook until wilted and tender, about 3 minutes. Transfer to a fine-mesh sieve and press out the excess liquid, then transfer to a cutting board and roughly chop. Combine the spinach and peas in a medium bowl. Wipe out the skillet.
Add the ravioli to the pot of boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Heat the remaining 1 tablespoon butter, the garlic and sage in the skillet over medium heat. Cook until the garlic is just tender, 1 to 2 minutes. Add the heavy cream and 1/4 cup of the reserved cooking water; bring to a simmer. Stir in the cheese and cook until melted, about 1 minute. Add the spinach and peas and cook, stirring, until slightly thickened, about 3 minutes. Add the ravioli to the skillet and toss to coat. Add more cooking water as needed to loosen, 1 tablespoon at a time.
Divide the ravioli mixture among bowls. Top with the toasted panko.

Photograph by Andrew Purcell

Creamy Ravioli with Spinach and Peas

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