Creamy Tuscan Ravioli with Mushrooms, Tomatoes, Spinach & Pine Nuts

Directions

1. Bring a medium pot of salted water to a boil, add the ravioli, and cook until just tender according to package instructions, then drain.
2. Set a skillet over medium-high heat to warm up while the pasta cooks.
3. Peel and mince the garlic.
4. Once the skillet is hot, melt a knob of butter and swirl to coat the bottom, then add the garlic and cook briefly until fragrant.
5. Add the mushrooms and sauté until they brown lightly, about 3–4 minutes.
6. Wash, dry, and halve the grape tomatoes; rinse the spinach or leave it pre-washed.
7. In batches, add the spinach to the mushrooms, letting each handful wilt before adding the next.
8. Stir in the tomatoes and seasonings (black pepper, crushed red pepper, Italian seasoning, and salt); cook until the tomatoes soften, 3–4 minutes.
9. Return to the pan the drained ravioli and the Alfredo sauce; warm everything through, 2–3 minutes more, then remove from heat and plate.
10. To serve, spoon the ravioli and sauce onto bowls, and sprinkle with pine nuts.