Open spinach and ricotta ravioli

Name: Open spinach and ricotta ravioli
Total time: 20 min
Yield: serves 2
Ingredients: oil; onion 1 small, finely chopped; garlic 2 cloves, crushed; spinach 100g; ricotta 150g; fresh pasta sheets 6; parmesan or vegetarian alternative grated to make 3 tbsp

20 minutes
serves 2
Easy

This classic blend of flavours is a favourite for a reason. Making it an open ravioli means that it's quick and easy too. Use dried pasta if you can’t find fresh, and cook according to packet instructions

December 19, 2014 at 2:27 pm

Ingredients

oil
onion 1 small, finely chopped
garlic 2 cloves, crushed
spinach 100g
ricotta 150g
fresh pasta sheets 6
parmesan or vegetarian alternative grated to make 3 tbsp

Method

Step 1

Heat the oil in a large frying pan and fry the onion and garlic until soft, add the spinach and stir until wilted. Add the ricotta, breaking it into lumps and season well. Keep warm.
Step 2

Meanwhile, cook the pasta sheets in boiling water for 2-3 minutes until tender, drain well.
Step 3

Layer 3 pasta sheets on each plate with the spinach mixture, sprinkle the tops with a little parmesan and black pepper. Serve with salad.