Skillet Ravioli with Spinach

Ingredients

• olive oil15 ml
• large garlic cloves — chopped2 ea
• baby spinach140 g
• refrigerated ravioli510 g
• parmesan — grated50 g
• mascarpone90 g

Method

1. Heat the broiler with a rack about 15 cm from the heat source.
2. In a medium-large (about 25 cm) ovenproof skillet over medium-high heat, heat the oil and add the garlic. Cook until barely golden, 30 seconds to 1 minute. Add the spinach and a few pinches of salt and cook until wilted, 3 to 4 minutes. Season to taste, then transfer the garlic and spinach to a bowl.
3. Put the cold ravioli, 120 ml water and a few more pinches of salt in the skillet and bring to a boil over high heat, then reduce to medium. Cover with any lid and steam for 3 to 5 minutes (the longer time for frozen), until the ravioli are heated through and tender.
4. Spoon the mascarpone in tiny dollops around the ravioli and give it a gentle turn or two. Season with salt and pepper (or red pepper flakes). Add the spinach back and do the same.
5. Sprinkle the top with parmesan and broil until the ravioli are browned in places, 3 to 6 minutes depending on your broiler. Eat right away.