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Lemon ricotta ravioli with wilted greens
Author: The Clever Carrot
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
* I used Trader Joe's Girasoli Ricotta + Lemon Zest
* Recipe serves 2-3 hungry people or 4 people for a light bite.
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.
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