Four Cheese Ravioli with Parmesan Cheese and Spinach Cream Sauce

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   1.

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   Cook each bag of spinach in a pan with a tablespoon of olive oil until wilted.

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   Drain and set aside.

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   2.

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   Cook four cheese ravioli according to package instructions.

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   Drain and set aside.

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   3.

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   While ravioli is cooking, make a roux by combining flour and butter in a saucepan and heating over medium-high heat.

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   When mixture is bubbling, add chicken broth and combine until slightly thickened.

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    Add cream and parmesan cheese and cook until the cheese has fully melted and the mixture is bubbling.

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    Add salt and pepper to taste.

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    4.

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    Add spinach to the cream mixture and fully combine.

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    Serve over the ravioli.

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    Top with additional shredded cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.