Preheat oven to 450 with a rack in the upper third. Bring a medium saucepan of salted water to a boil. Finely grate

Parmesan

In a medium bowl, toss together fontina, half of the Parmesan, 1 teaspoon cornstarch, and ¼ teaspoon granulated garlic.

In a 2nd medium bowl, toss together panko, remaining Parmesan, and 1 tablespoon oil

Add ravioli to boiling water (if stuck together, gently pull apart only if possible

without tearing). Reduce heat and simmer gently, stirring occasionally, until al dente,

3-4 minutes.

Reserve 1 cup cooking water; drain pasta.

Meanwhile, in a medium ovenproof skillet, heat 2 teaspoons oil over medium-high. Add spinach; cook, stirring often, until wilted, about 1 minute.

Add grated cheese mixture, cream cheese, and reserved cooking water.

Cook, whisking often, until sauce is smooth, bubbly, and thickened, 1-2 minutes. Season to taste with salt and pepper.

Stir ravioli and peas into sauce to coat; spread into an even laver

Sprinkle panko mixture over top

Bake ravioli on upper oven rack until sauce is bubbly and topping is golden brown and crispy, 10-15 minutes.