Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Rosetto Cheese Ravioli |
| 1½ cup | Milk |
| 2½ tablespoon | Butter |
| 1 \N | Clove garlic; minced |
| 2½ tablespoon | All-purpose flour |
| 1 pack | Frozen chopped spinach; (thawed and drained |
| \N \N | ; well) (10 oz.) |
| ¼ cup | Grated Parmesan cheese |
| 3 tablespoons | Sour cream |
Prepare ravioli according to package directions; drain. Meanwhile heat milk for sauce. In a separate pan, melt butter. Add garlic and cook until golden. Add flour and mix well. Add heated milk and whisk until lump-free.
Add spinach (thawed and drained well); simmer until thickened or about 2 minutes. Stir in Parmesan cheese and sour cream; simmer for 2 minutes. Add salt and pepper to taste, and serve over prepared ravioli.
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