7 Minutes, 5 Ingredients….dinner is served. 🍝 Ingredients • 1 package @ripifoods Cacio e Pepe Ravioli • 1 cup jarred tomato or vodka sauce • 1 garlic clove • 1 tsp dried oregano (optional) • ½ tsp dried thyme (optional) • 1 cup frozen spinach • 2 oz prosciutto or salami, chopped • Olive oil • Parmesan or pecorino, for finishing • Black pepper Instructions 1. Boil the ravioli Bring a pot of salted water to a boil and cook the ravioli according to the package directions. 2. Crisp the meat In a skillet over medium heat, add the chopped prosciutto or salami. Cook until crispy and rendered. Remove and set aside, leaving the fat in the pan. 3. Garlic trick Spear the garlic clove with a fork and rub it around the warm pan to lightly perfume the oil. Let it sizzle for about 30 seconds. 4. Spinach Add the frozen spinach and cook until heated through and slightly crispy on the edges. 5. Doctor the sauce Pour in the jarred sauce and stir in oregano and thyme if using. Simmer 2 to 3 minutes. 6. Finish the pasta Add the drained ravioli and toss gently to coat. Fold in the crispy prosciutto or salami. 7. Serve Plate it up with grated parmesan or pecorino and lots of black pepper.
