Four Cheese Ravioli with Parmesan Cheese and Spinach Cream Sauce

1. Cook each bag of spinach in a pan with a tablespoon of olive oil until wilted. Drain and set aside.

2. Cook four cheese ravioli according to package instructions. Drain and set aside.

3. While ravioli is cooking, make a roux by combining flour and butter in a saucepan and heating over medium-high heat. When mixture is bubbling, add chicken broth and combine until slightly thickened. Add cream and parmesan cheese and cook until the cheese has fully melted and the mixture is bubbling. Add salt and pepper to taste.

4. Add spinach to the cream mixture and fully combine. Serve over the ravioli. Top with additional shredded cheese.