Florentine Ravioli

The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner's on the table in minutes-especially if you use frozen spinach and frozen ravioli or tortellini.

Sarah Fritschner

Used by permission. (c) Eating Well, Inc.

Florentine Ravioli

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    1 20-ounce package frozen cheese ravioli, or tortellini (4 cups) 1/8-1/4 teaspoon crushed red pepper
    6 teaspoons extra-virgin olive oil, divided 1 16-ounce bag frozen chopped or whole-leaf spinach
    4 cloves garlic, minced 1/2 cup water
    1/4 teaspoon salt 1/4 cup freshly grated Parmesan cheese


    Prep: 20 min Total: 30 min (Quick)
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    • 1

      Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.

    • 2

      Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.

    nutritional information

    6 g
    13 g
    Saturated Fat:
    4 g
    28 g
    13 g
    654 mg
    Monounsaturated Fat:
    7 g
    1 1/2 starch, 1 vegetable, 2 1/2 fat
    25 g
    Carbohydrate Servings:
    677 mg
    Nutrition Bonus:
    Vitamin A (270% daily value), Vitamin C (50% dv), Folate (44% dv), Calcium (35% dv), Potassium (20% dv).
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