Recipe of the Month Spinach Ravioli with Lemony Ricotta Sauce and Wilted Spinach Spinach Ravioli with Lemony Ricotta Sauce and Wilted Spinach You can make the pasta sauce up to three days ahead of time and store in the fridge until use. Serves: 4 INGREDIENTS: 1 cup whole-milk ricotta 1/2 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 one lemon, plus more zest for topping salt and freshly ground pepper 1 box of Pastosa Ravioli 36 ct. Medium Square Spinach Ravioli 1/2 pound of fresh baby spinach In a medium bowl and using a whisk, beat together the ricotta, Parmigiano Reggiano, garlic, olive oil, and lemon zest and juice until smooth; season with salt and pepper. Bring a large pot of generously salted water to a boil; add the ravioli and cook until they float, about 6-8 minutes. Reserve 1/2 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 and pepper. Divide the ravioli among four shallow bowls and top with lemon zest and Parmigiano Reggiano.