Spinach & Cheese Ravioli in a Garlic Butter Sauce

Sauté the spinach in a pan over medium heat until wilted, then cool, squeeze out all excess moisture with paper towels and chop finely. Set aside.

Crumble the pressed cottage cheese into a bowl and add the spinach, parmesan, garlic, salt and pepper. Use a spoon or a spatula to smash the filling until a paste forms.

Place about 1 tbsp filling in the centre of 8 wrappers. Brush the edges with water, place another wrapper on top, press out the air and firmly seal the edges.

Reheat the pan over medium heat, spray lightly with oil, then place the ravioli in the pan. Add ~1/2 cup water and cover with a lid. Steam for approximately 3–5 minutes until cooked through. Set aside.

To the same pan, add another splash of water, salted butter, minced garlic, parmesan, and goat cheese. Stir with a spatula until the butter and cheese has melted, then turn off the heat.

Season lightly with herb & garlic seasoning, red pepper flakes, and black pepper. Stir again.

Add the ravioli back to the pan and toss gently with the garlic butter.

Garnish with extra parm, red pepper flakes, and dried oregano, then serve!