These frozen ravioli are good enough to carry a simple weeknight dinner when you build around them instead of doctoring the sauce. Fresh spinach wilts into the marinara and garlic sharpens the whole thing.

Serves 2. 25 minutes, 12 at the stove.

About 1050 calories a serving, 56 g protein, 12 g carbohydrate, 87 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Mince three cloves of garlic and heat two tablespoons of oil in a wide pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds, then add five ounces of fresh spinach by the handful, stirring as each batch wilts into the pan. Season with salt and pepper to taste and set aside.
2. Drop the entire box of frozen ravioli into the boiling water and stir gently. Cook until the ravioli float and the pasta is tender, about four minutes, stirring occasionally while the spinach finishes wilting in the other pan.4 min
3. Drain the ravioli, reserving one cup of pasta water. Pour the ravioli into the pan with the spinach and stir gently. Add half a cup of the reserved pasta water and the marinara sauce from the ravioli box, tossing to combine. If the mixture looks dry, add the remaining pasta water a few tablespoons at a time until it looks saucy.2 min
4. Divide between two bowls and shave or grate two ounces of Parmesan over each serving.

Note Swap the spinach for arugula if you prefer. Leftovers keep in the fridge for three days and reheat gently with a splash of water. Serve with crusty bread and a green salad on the side if you want more volume.