- Place a pot with water on the stove and turn the heat to high. Allow the water to boil.
- Add the ravioli into boiling water, then cook for a few minutes until al dente. Set aside about 1/4 cup of the pasta water for later use. Drain the pasta.
- Place a large skillet on the stove and turn the heat to low-medium. Add butter and allow it to melt.
- Add garlic, dried Italian herbs, and sun-dried tomatoes. Sauté for about 2 minutes or until aromatic.
- Add Dijon mustard, milk, half & half, and 1/4 cup of pasta water. Sir everything until well blended. Simmer the mixture for about 5 minutes.
- Stir in the Parmesan cheese until completely melted. Season with salt and pepper to taste.
- Add the ravioli and spinach, then toss until well combined. Simmer the dish until the texture of the sauce becomes thick.
- Remove from the heat.
- Serve right away. Enjoy!
Notes:
- Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
LIRE LA SUITE..