Quattro Formaggio Ravioli with Garlic and Spinach Sauté

1 – 9 oz. package Putney Pasta Quattro Formaggio Ravioli
2 tbsp. olive oil, extra virgin
1 garlic clove, minced
4 oz. spinach, fresh or frozen, chopped
¼ cup chicken or vegetable stock
1 tbsp. Pesto Sauce
½ red bell pepper, diced for garnish
Salt and pepper, to taste

Cook ravioli according to package directions, drain and set aside. In a sauté pan or sauce pan large enough to hold all ingredients, heat olive oil over medium-high heat. Add minced garlic to pan and sauté for a only a few seconds, do not brown garlic. Add spinach and sauté for a minute or 2 (if using fresh spinach, sauté until slightly wilted, if frozen sauté until heated through). Add stock and pesto sauce. Bring to boil, reduce to simmer. Add ravioli to pan, cook for approx. 2 minutes. Adjust seasoning with salt and pepper, serve in warmed soup plates or shallow bowls with diced red pepper garnish. Serves 2-3.