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Florentine Ravioli


  • 20 Ounces Cheese Ravioli or Tortellini, approx 4 Cups
  • 6 Teaspoons Olive Oil Extra-virgin, Divided
  • 4 Cloves Garlic Minced
  • 1/4 Teaspoon Salt
  • 1/8-1/4 Teaspoon Red Pepper Flakes Crushed
  • 16 Ounces Spinach Frozen Chopped or Whole-leaf
  • 1/2 Cup Water
  • 1/4 Cup Parmesan cheese Freshly grated


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


*Shopping Tip: When buying frozen ravioli or tortellini, be sure to read the label. The fat content per serving can vary widely according to brand.