Why this recipe works: Similar in character to lasagna, this dish uses a streamlined approach that relies on store-bought fresh ravioli that cooks in minutes. A quick, creamy tomato sauce is a cinch to prepare with garlic, canned diced tomatoes, heavy cream, and chopped fresh basil. Spinach wilts quickly when started in with the cooked ravioli, and convenient preshredded mozzarella sprinkled over the assembled dish provides a rich, gooey topping. We found that cooking times for ravioli vary between 4 and 7 minutes, depending on the brand, and it's important to pay attention since overcooked ravioli will be gummy.
1. Bring 4 quarts water to boil in large pot. Meanwhile, adjust oven rack to center position and heat oven to 450 degrees. Grease shallow 2-quart baking dish with 1 tablespoon butter.
2. 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.
3. 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.
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 154 (75%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 58.2mg||18 %|
|Sodium 285mg||10 %|
|Potassium 54.3mg||1 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.9g|
|Protein 11.4g||16 %|
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Calories per serving: 206
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