Start by bringing a medium pot of salted water to a rolling boil over high heat. Once boiling, gently add the 9 oz package of small refrigerated cheese ravioli. Cook according to package directions, typically around 4-5 minutes, until the ravioli are al dente and float to the surface. Drain well in a colander and set aside.

While the ravioli cooks, finely chop 1 small onion and 3 cups of fresh spinach, then mince 2 cloves of garlic. Set them aside in separate bowls.

In a large skillet, heat 2 teaspoons of avocado oil over medium-high heat. Once the oil shimmers, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.

Add the minced garlic into the skillet during the last minute of cooking the onion to prevent burning. Then, incorporate 2 tablespoons of unsalted butter into the pan until melted. Whisk in 2 tablespoons of all-purpose flour, cooking for about 1-2 minutes until the mixture slightly darkens.

Gradually pour in 1 cup of milk while whisking constantly to avoid lumps. Continue stirring as the mixture thickens, which should take about 3-5 minutes. Mix in 1/4 to 1/2 cup of freshly grated parmesan cheese, 2 tablespoons of pesto, salt, and pepper to taste.

Fold the drained ravioli and chopped spinach into the sauce, stirring gently to coat the ravioli thoroughly. If you prefer a thinner sauce, add a splash of milk. Cook for an additional minute until the spinach wilts.

Cover the skillet with a lid, allowing the residual heat to melt the mozzarella cheese into a gooey topping. This should take about 2-3 minutes.

Once the cheese is perfectly melted and bubbly, your Creamy Spinach and Cheese Ravioli is ready to be served hot.