Edit Ravioli with Creamy Tomato Sauce

Instructions

One step per line

Step 1: Bring a large pot of salted water to a boil. Wash and dry produce. Dice tomato into ¼-inch pieces. Peel and mince garlic. Quarter lemon.
Step 2: Once water is boiling, add ravioli to the pot. Immediately reduce to a low simmer. Cook, stirring occasionally, until ravioli are tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.
Step 3: Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add spinach, ripping it apart before putting it into the pot with tomato; season with half the Tuscan Heat Spice, ¼ tsp salt, and a pinch of pepper. When the spinach is fully wilted, add garlic; cook, stirring, until fragrant, 30 seconds.
Step 4: Add veggie stock and ¼ cup reserved pasta cooking water; cook, stirring, until sauce has thickened, 4-5 minutes. Remove from heat; stir in cream cheese, 2 TBSP butter, and a squeeze of lemon juice until melted and combined. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time.
Step 5: Gently stir drained ravioli into pan with sauce until coated. Divide ravioli between plates and serve with remaining lemon wedges on the side.

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