Stuffed ravioli pasta with a tangy pesto for a workday lunch, Chef? Yes, because you deserve it! Reward yourself with these al dente pockets of pasta embracing earthy spinach & creamy ricotta. As a bonus, these are dressed in a sun-dried tomato pesto creme with sprinkles of crispy onion.
Spinach & Ricotta Ravioli
Spinach & Ricotta Ravioli
with sun-dried tomato pesto crème
Hands on Time: 8 - 15 minutes
Overall Time: 8 - 15 minutes
Ingredients:
- Crispy Onion Bits
- Pesto Creme
- Spinach & Ricotta Ravioli
From your kitchen:
- Salt & Pepper
- Water
READY THE RAVIOLI
Boil the kettle. Place the ravioli in a bowl and submerge in boiling water. Cook in the microwave until al dente, 3-4 minutes. Drain, reserving some of the pasta water by placing a plate over the bowl, leaving a small gap for the water to drain, and tilting the bowl over a sink.
PESTO PASTA
Once drained, toss through the pesto and loosen with the reserved pasta water until desired consistency. Scatter over the crispy onions. Dig in while it’s hot!
Spinach & Ricotta Ravioli - 125g
Pesto Crème - 70ml
Crispy Onion Bits - 10ml
READY THE RAVIOLI
Boil the kettle. Place the ravioli in a bowl and submerge in boiling water. Cook in the microwave until al dente, 3-4 minutes. Drain, reserving some of the pasta water by placing a plate over the bowl, leaving a small gap for the water to drain, and tilting the bowl over a sink.
PESTO PASTA
Once drained, toss through the pesto and loosen with the reserved pasta water until desired consistency. Scatter over the crispy onions. Dig in while it’s hot!
Spinach & Ricotta Ravioli - 250g
Pesto Crème - 140ml
Crispy Onion Bits - 20ml
READY THE RAVIOLI
Boil the kettle. Place the ravioli in a bowl and submerge in boiling water. Cook in the microwave until al dente, 4-6 minutes. Drain, reserving some of the pasta water by placing a plate over the bowl, leaving a small gap for the water to drain, and tilting the bowl over a sink.
PESTO PASTA
Once drained, toss through the pesto and loosen with the reserved pasta water until desired consistency. Scatter over the crispy onions. Dig in while it’s hot!
Spinach & Ricotta Ravioli - 375g
Pesto Crème - 210ml
Crispy Onion Bits - 30ml
READY THE RAVIOLI
Boil the kettle. Place the ravioli in a bowl and submerge in boiling water. Cook in the microwave until al dente, 4-6 minutes. Drain, reserving some of the pasta water by placing a plate over the bowl, leaving a small gap for the water to drain, and tilting the bowl over a sink.
PESTO PASTA
Once drained, toss through the pesto and loosen with the reserved pasta water until desired consistency. Scatter over the crispy onions. Dig in while it’s hot!
Spinach & Ricotta Ravioli - 500g
Pesto Crème - 280ml
Crispy Onion Bits - 40ml