1Cook the ravioli in a large pan of well-salted boiling water until al dente; drain.
2Melt the butter in a large frying pan; add the silvered almonds. Cook, stirring, over medium heat until the almonds are browned lightly. Transfer to a plate.
3Add the cream and garlic to the same large fry pan. Simmer until cream mixture is reduced by half, taking care it does not bubble over the top of pan.
4Add half the Parmesan, nutmeg and spinach to the cream sauce. Simmer, tossing the spinach until just wilted. Season to taste with salt and freshly ground black pepper.
5Add drained ravioli to pan and stir gently to coat the ravioli in the sauce.
6Serve in warmed pasta bowls, sprinkled with almonds and remaining Parmesan.
Photo: Bauer/Brett Stevens