Ravioli with Spinach and Tomatoes from The Bake-Off Flunkie

1 cup chicken broth
2 14.5 oz cans petite diced tomatoes
3 cloves garlic, pressed
1/4 teaspoon red pepper flakes
19 oz fresh cheese ravioli, tortellini, or other filled pasta
6 oz fresh baby spinach, coarsely chopped
1/4 teaspoon sugar
fresh Parmesan cheese

1. Combine the first 4 ingredients in a large pot and bring it all to a boil. Add the ravioli, cover and cook for 5 minutes (7 minutes if the pasta is frozen), stirring occasionally. Uncover and cook for an additional 5 minutes or until the ravioli is done.

2. Stir in the spinach and sugar; cover and cook for 2 minutes, stirring occasionally.

3. Take the pot off the heat and let it stand, covered, for 5 minutes. Serve with Parmesan cheese.

Makes 4-6 servings

**When this is made with cheese tortellini, 1 cup=148 cal/3.65 fat/3 fiber/3 Weight Watchers points.
**I buy my tortellini, etc. at Costco. 19 oz is one side of a Costco double pack.
**I've noticed the big ravioli like to tear open while they cook, so stir them very gently.