-18 oz lobster ravioli -1 Tbsp olive oil -1 Tbsp unsalted butter -3 cloves garlic -1/2 cup white wine -1 1/2 cup heavy cream -1/3 cup Parmesan cheese (grated) -1/2 tsp salt -1/8 tsp Black Pepper -1 cup fresh spinach
Saute the garlic. Over medium heat, saute the minced garlic in butter and olive oil for a few minutes.
Add the white wine. Raise the heat to high and add the white wine, allowing the alcohol to cook off for a minute or two.
Add the heavy cream. Then add the heavy cream and allow the sauce to come to a simmer.
Now add in the spinach, salt, and pepper and stir. Allow the spinach to cook until it wilts. While the sauce is simmering, cook the ravioli in a pot of boiling water with a good amount of salt, which will give it more flavor.
Add the ravioli and Parmesan to the sauce. Take the pan off the heat and add in the cooked ravioli and Parmesan cheese. Stir until the cheese has melted and then serve hot.