Spinach and Goat Cheese Ravioli

Ingredients
Two hand fulls of fresh Spinach
1/2 small log Goat Cheese
1 lb. Ravioli (I used spinach and cheese, but four cheese or plain would be fine)
a small handful of pecans, chopped
1/4 cup cream (I later tried this again with 1/2 cup milk which I cooked down and bit and it was AS GOOD IF NOT BETTER)
2 tbs. butter
1 clove garlic
1 sprig rosemary
salt
pepper
Parmesan cheese (if you like that on top)

Directions:

1. Boil a pot of water for the ravioli, add a tsp. salt. Wait for this to come to a boil. When it boils, add the ravioli and cook for the time stated on the packaging.

2. In a frying pan melt the butter (I also clarified the butter, which was to take off the white stuff that floats to the top. This is protein and it burns.), add garlic finely chopped or minced.

3. Add the chopped pecans.

4. Add the spinach and wait until it wilts only slightly. Try not to over cook it or it will get bitter.

5. Add the cream/reduced milk (see above) and cheese and stir together. The cheese should not melt too much.

6. Combine sauce and pasta in a bowl.

Recipe Source: MY OWN! yay!