Ingredients:

  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 3 tbsp tomato paste
  • 1/4 tsp red pepper flakes
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pasta water
  • 2 cups baby spinach
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp lemon juice

Instructions:

  1. Melt the butter in the skillet over medium-low heat. Add the minced garlic and red pepper flakes; sauté for 2 minutes until the garlic is translucent.
  2. Increase heat to medium. Stir in the tomato paste, stirring constantly for 3 minutes until the paste darkens to a deep brick-red.
  3. Slowly whisk in the heavy cream until the sauce is a uniform orange color. Bring to a gentle simmer for 2 minutes, then stir in the Parmesan cheese and baby spinach until melted and wilted.
  4. Transfer cooked ravioli directly into the pan. Add the reserved pasta water and lemon juice; toss gently for 60 seconds over low heat until the sauce thickens and clings to the pasta.