Annie Bell's Baked Ravioli with Spinach

Have ready a 20cm x 30cm roasting dish or an equivalent round one. Heat 1 tbsp olive oil in a large frying pan over a medium heat, add a little of the garlic and about a quarter of the spinach and fry, tossing constantly until it wilts.

Transfer to a bowl and cook the remaining garlic and spinach in the same way, then season it, return it all to the frying pan and reserve.

Next, cook the pasta and make the sauce at the same time: preheat the grill to hot. Bring a large pan of salted water to the boil and cook the ravioli according to the instructions, then drain in a colander and return to the pan.

For the sauce, bring the crème fraîche to the boil in a small pan with half the parmesan, a little nutmeg and some seasoning. Combine the sauce with the pan of pasta.
Heat the spinach through in the frying pan, then spread it evenly over the base of the roasting dish.

Spoon the contents of the pasta pan on top, scatter over the remaining parmesan and drizzle with a little more oil. Grill until golden and sizzling. Serve straight away.