Ingredients:
- 3 Tbsp. butter
- 2 med. shallots, chopped
- 1 tsp. fresh thyme, chopped
- 5 oz. baby spinach
- 2 tsp. sherry vinegar
- 1/4 tsp. Kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 lb. cheese ravioli, cooked and 1/2 cup pasta water reserved
- 1/4 cup pistachios, shelled and chopped
Directions:
- Heat a 12-inch skillet on medium heat; add butter, shallots and thyme.
- Cook for 8 minutes, stirring. Add spinach and cook until just wilted.
- Remove from heat and stir in sherry vinegar, salt and pepper. Toss with ravioli with reserved cooking water.
- Garnish with pistachios. Serve with tossed salad.
