Instructions
Cook time: 14 minutes
Boil a large pot of salted water, add ravioli + cook 1-2 min, then drain + return to pot
Heat 2 tbsp oil in a skillet over med-high; cook cutlets 5-6 min each side until cooked through + internal temp reaches 165°
Heat 1 tbsp oil in large skillet over med-high + sauté half the spinach + salt/pep 1-2 min until wilted; add remaining spinach + cook 1-2 min more until all spinach is wilted
Add sauce + veggies to strained pasta; cook on low heat for 2-3 min then divide between bowls
