Spinach & Ricotta Ravioli

Ingredients:

• 1 lb. homemade or store-bought spinach and ricotta ravioli
• 2 tbsp Herbes de Provence Olive Oil
• Salt and freshly ground black pepper, to taste
• Optional: finely grated Parmesan or Pecorino Romano, for garnish
• Optional: chopped fresh parsley or thyme, for a touch of color

Instructions

• Cook the ravioli according to the package instructions until tender. Reserve about ¼ cup of pasta water, then drain.
• Toss with Herbes de Provence Olive Oil while the ravioli are still warm. Add a splash of reserved pasta water if needed to help coat the pasta.
• Season to taste with salt and freshly ground black pepper.
• Serve warm, topped with grated cheese and a sprinkle of fresh herbs if desired.