3 tablespoons unsalted butter
2 garlic cloves, minced
1 (28-ounce) can diced tomatoes
2 tablespoons coarsely chopped fresh basil
1/3 cup heavy cream
salt
2 (8-ounce) packages fresh cheese ravioli (I buy the bulk frozen cheese ravioli at Costco)
1 (6-ounce) bag baby spinach
1 cup shredded mozzarella cheese
Bring 4 quarts water to boil in large pot. Meanwhile, adjust oven rack to center position and heat oven to 450 degrees. Grease shallow 2-quart baking dish with 1 tablespoon butter.
Melt remaining 2 tablespoons butter in large skillet over medium heat. Add garlic and cook until fragrant but not brown, about 30 seconds.
Add tomatoes, increase heat to high, and cook until thickened and almost dry, about 10 minutes. Stir in basil and cream and simmer until sauce thickens, about 2 minutes. Season with salt.
Add 1 tablespoon salt and ravioli to boiling water and cook until al dente.
Add spinach to pot with pasta and stir until wilted, about 30 seconds.
Drain pasta and spinach, return to pot, and stir in tomato sauce. Transfer mixture to baking dish, sprinkle with cheese, and bake until top is golden, about 10 minutes. Cool 5 minutes before serving.
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