Ravioli with pesto, spinach and ham

500g fresh ricotta ravioli
1 cup baby spinach leaves
1/2 cup basil pesto
100g ham, thinly sliced
1 garlic clove, crushed
finely grated parmesan

1. Cook pasta in a large saucepan of boiling ater.

2. Drain pasta well, reserving 1/4 cup of cooking liquid. Return pasta to pan.

3. Toss spinach, pesto, ham, garlic and liquid through hot pasta.

4. Serve pasta topped with finely grated parmesan and accompany with salad.