Lunch: Toasted Garlic-Butter Ravioli with Spinach

Recipe by Judy Kim Pan-frying stuffed pasta gives it an irresistible golden crust.

This recipe includes superfoods such as:

Spinach

Health benefits of Toasted Garlic-Butter Ravioli with Spinach

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

16 –18 oz. cheese ravioli
kosher salt
2 tbsp. extra-virgin olive oil
2 tbsp. unsalted butter
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
Freshly ground black pepper
5 oz. baby spinach
1/4 c. chopped parsley
1/2 c. grated Parmesan

Instructions

Bring 12" sauté pan of water to a boil and generously season with salt. Prepare a rimmed sheet pan with parchment paper. Cook pasta according to al dente package directions. Remove ravioli using a slotted spoon and place in a single layer on the sheet pan. Discard water.
Place the pan over medium heat. Add olive oil, butter, and garlic; sauté until butter begins to bubble, about 1 minute. Add red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper; stir with a rubber spatula. Add half the ravioli and stir gently until well coated; immediately add balance of ravioli and repeat. Flip the ravioli gently as needed to prevent them from sticking. Cook ravioli until golden brown, about 5 minutes.
Toss in spinach gently. Garnish with parsley and grated cheese. Serve immediately.

Share Toasted Garlic-Butter Ravioli with Spinach