In a pan heat oil, add onion sauté then add spinach stir. Crush Royce cube and sprinkle on the spinach cook on low for 7 min. Let it cool.
Roll pasta dough on a flat floured surface to a very thin thickness. Cut with a round cookie cutter. And spoon a tsp on each ravioli. Cover with one of the cut out dough. And seal sides with a fork.
Put them in boiling water for 5 min. Drain. In the same pan you made spinach, add crushed garlic and bèchamel sauce. Add a little milk if too thick. Bring to a boil and add in the ravioli let them cook in the sauce 3 min. Serve hot.
