Super Fast Spinach and Ricotta Ravioli

Pasta should still have a slight bite to it when cooked, this is called 'al dente'.

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My Express Food Bag
Super Fast Spinach and Ricotta Ravioli

This dish most recently appeared in My Express Food Bag on 1 January 2017.

SPINACH AND RICOTTA RAVIOLI

  • 1 red onion, finely diced
  • 1 courgette, diced 1cm
  • ½ bunch broccolini *
  • 500g pouch tomato Neapolitan sauce
  • 400g spinach and ricotta ravioli
  • ½ bag baby spinach leaves *
  • 1 pottle sour cream

TO SERVE

  • 2 tablespoons toasted pumpkin seeds
  • 2 tablespoons chopped basil leaves
  • Bring a large pot of salted water to the boil.
  • 1 Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion for 1–2 minutes, until starting to soften and lightly colour. Add courgette and broccolini and cook a further 2 minutes, until starting to soften.
  • 2 Add tomato Neapolitan sauce and season to taste with salt and pepper. Bring to a simmer and cook for about 3 minutes, until thickened slightly.
  • 3 While pasta sauce simmers, cook ravioli in pot of boiling water (water should be on a rolling boil to avoid filling bursting), for 23 minutes, until just tender
  • 4 Drain pasta and carefully add to pasta sauce, along with baby spinach. Gently toss to combine and cook a further 1 minute, until spinach has wilted. Gently stir through sour cream, until well combined. Remove from heat.
  • To serve, Divide spinach and ricotta ravioli with creamy Neapolitan sauce between bowls or plates. Garnish with toasted pumpkin seeds and chopped basil.
  • SERVES 4

Nutritional Information

  • Energy: 1859 kj / 444 kcal
  • Protein: 17.5g
  • Carbohydrate: 44.8g
  • Fat: 21.8g

Legend

  • * Shared ingredient with another recipe

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