- 1 (2 pound) package of four cheese ravioli
- 12 fresh cherry tomatoes
- 1/2 package frozen spinach
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper
- 1 handful freshly grated Asiago cheese
In a large stockpot, boil the ravioli as per instructions on the box. Wash and split 12 cherry tomatoes then set aside. Remove about half of the spinach from the box and set aside. When the ravioli are done, strain and set aside. Place the thawed spinach in the stockpot with the tomatoes add the olive oil and butter. Return to a medium hear, stir and add the ravioli to the pot. Cook for an additional 2 minutes, season with salt and fresh pepper and top with freshly grated Asiago cheese.