15 minute meals: lemon ricotta ravioli with wilted greens

• Vegetarian

• Produce

  • 4 large handfuls Baby greens
  • 1 Garlic clove, fat

• Pasta & Grains

  • 1 package Lemon ricotta ravioli, fresh

• Baking & Spices

  • 1 Salt + pepper

• Oils & Vinegars

  • 1 tsp Olive oil + more

• Dairy

  • 1 Parmesan cheese

Found on theclevercarrot.com

Description

Ingredients

• 1 package of fresh lemon ricotta ravioli*
• 4 large handfuls of baby greens, spinach or kale
• 1 fat garlic clove, sliced
• 1 tsp. olive oil + more for drizzling
• salt + pepper
• parmesan cheese

Directions

• Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. To drain the pasta, use a slotted spoon or scoop them out with a small strainer and transfer to a bowl. Drizzle with oil oil to prevent sticking.
• In a large skillet, heat the olive oil over moderate heat. Add the garlic and saute until fragrant, about 30 seconds.
• Add the greens by the handful, and toss gently with tongs as they wilt. Season with salt and pepper.
• To serve, potion the ravioli and greens onto plates and drizzle with extra olive oil.
• Garnish with parmesan cheese to taste.