- 3 Tbsp. unsalted butter
- 2 garlic cloves, minced
- 1 (28-ounce) can diced tomatoes
- 1/3 cup heavy cream (I used half and half.)
- 2 Tbsp. coarsely chopped fresh basil
- 2 (8-ounce) packages fresh cheese ravioli
- 1 (6-ounce) bag baby spinach
- 1 cup shredded mozzerella cheese
Bring 4 quarts of water to a boil in a large pot. Meanwhile, adjust oven rack to center position and heat oven to 450 degrees. Grease shallow 2-quart baking dish with 1 Tbsp. butter or non-stick cooking spray.
Melt remaining butter in large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, increase heat to high, and cook until thickened and almost dry, about 10 minutes. Stir in cream and basil and simmer until sauce thickens, about 2 minutes. Season with salt.
While tomato sauce is cooking, add 1 tablespoon salt and ravioli to boiling water and cook until al dente. Add spinach to pot with pasta and stir until wilted, about 30 seconds. Drain pasta and spinach, return to pot, and stir in tomato sauce. Transfer mixture to baking dish, sprinkle with cheese, and bake until top is golden, about 10 minutes. Cool 5 minutes before serving.
Recipe source: America’s Test Kitchen Best Simple Recipes