Olive Magazine
Ricotta Ravioli Recipe with Spinach

Open spinach and ricotta ravioli

Published: December 19, 2014 at 2:27 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal590
fat21.6g
saturates8.7g
carbs75.1g
protein28.4g
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Make this open spinach and ricotta ravioli for an impressive dinner party dish, then check out our ricotta ravioli, butternut squash ravioli, wild mushroom ravioli and more ravioli recipes.

Ingredients

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

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.

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