- Place tomatoes on a small baking tray and season with olive oil, salt and pepper.
- Bake at 450F for 8 minutes. Remove and let rest.
- Start butter and garlic in a large sauté pan and gently wilt the spinach. Season and remove.
- Blanch ravioli for 2-3 minutes and place into spinach pan.
- Top with micro-plane parmigiana and a squeeze of lemon and garnish with spinach and charred tomatoes.