Four Cheese Ravioli with Parmesan Cheese and Spinach Cream Sauce

• 2 bags 6 Oz. Bags, Spinach
• 2 Tablespoons Olive Oil
• 1 package Four Cheese Ravioli (20 Oz Or Less - I Use Buitoni Brand)
• 2 Tablespoons Flour
• 2 Tablespoons Butter
• 1 cup Chicken Broth
• 1/2 cups Heavy Cream
• 1/2 cups Parmesan Cheese, Shredded, Plus Extra For Topping
• Salt and Pepper, to taste

1. 1.
2. Cook each bag of spinach in a pan with a tablespoon of olive oil until wilted.
3. Drain and set aside.
4. 2.
5. Cook four cheese ravioli according to package instructions.
6. Drain and set aside.
7. 3.
8. While ravioli is cooking, make a roux by combining flour and butter in a saucepan and heating over medium-high heat.
9. When mixture is bubbling, add chicken broth and combine until slightly thickened.
10. Add cream and parmesan cheese and cook until the cheese has fully melted and the mixture is bubbling.
11. Add salt and pepper to taste.
12. 4.
13. Add spinach to the cream mixture and fully combine.
14. Serve over the ravioli.
15. Top with additional shredded cheese.

spinach, olive oil, four cheese, flour, butter, chicken broth, heavy cream, parmesan cheese, salt

Taken from tastykitchen.com/recipes/main-courses/four-cheese-ravioli-with-parmesan-cheese-and-spinach-cream-sauce/ (may not work)