Spinach Ravioli with Lemony Ricotta Sauce and Wilted Spinach

The lemon peel and juice brighten this otherwise earthy sauce. Sometimes, we like to swap in other greens for the spinach like spicy arugula, escarole or Swiss chard. You can make the pasta sauce up to three days ahead of time and store in the refrigerator until ready to use.  

Serves: 4
Prep Time: 5 minutes         
Cook Time: 12 minutes

1 cup whole-milk ricotta cheese
½ cup freshly grated Parmigiano Reggiano cheese, plus more for topping
1 clove garlic, grated or finely chopped
1 tablespoon extra-virgin olive oil
Zest and juice of 1 lemon, plus more zest for topping
Salt and freshly ground pepper
One 36-count box Pastosa Medium Square Spinach Ravioli
½ pound fresh baby spinach 

1. In a medium bowl and using a whisk, beat together the ricotta, Parmigiano Reggiano, garlic, oil, and lemon zest and juice until smooth; season with salt and pepper.
2. Bring a large pot of generously salted water to a boil; add the ravioli and cook until they float, about 3 minutes. Reserve ½ cup of the cooking water. Add the spinach and blanch until just wilted, about 30 seconds. Drain the ravioli and spinach, then return to the pot and stir in the ricotta sauce. If needed, thin the sauce with the reserved cooking water; season with salt to taste if needed.
3. Divide the ravioli among four shallow bowls and top with lemon zest and Parmigiano Reggiano.