1 package cheese ravioli
2 tablespoons butter
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup baby spinach
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh basil, chopped, for garnish
Cook the ravioli according to package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant.
Add the halved cherry tomatoes and cook for a few minutes until they start to soften.
Stir in the baby spinach and let it wilt.
Pour in the heavy cream and grated Parmesan cheese. Stir until the sauce is creamy and well combined.
Season with salt and pepper to taste.
Add the cooked ravioli to the skillet and toss to coat in the creamy sauce.
Garnish with chopped fresh basil before serving.