Spinach & Ricotta Ravioli

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

with sun-dried tomato pesto crème

4.9

Hands on Time: 8 - 15 minutes

Overall Time: 8 - 15 minutes

Ingredients:

From your kitchen:

  • Salt & Pepper
  • Water
Photo of Spinach & Ricotta Ravioli
  1. 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.

  2. 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!

  1. 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.

  2. 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!

  1. 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.

  2. 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!

  1. 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.

  2. 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!

Frequently Asked Questions

What is the preparation time for Spinach & Ricotta Ravioli?

The preparation time for Spinach & Ricotta Ravioli with sun-dried tomato pesto crème is between 8 and 15 minutes.

What is the total time required to make Spinach & Ricotta Ravioli with sun-dried tomato pesto crème?

The total time required to make Spinach & Ricotta Ravioli with sun-dried tomato pesto crème is between 8 and 15 minutes.

How many servings does Spinach & Ricotta Ravioli provide?

4 servings

What are the main ingredients in Spinach & Ricotta Ravioli?

Crispy Onion Bits, Pesto Creme, Spinach & Ricotta Ravioli

What is the nutritional information of Spinach & Ricotta Ravioli?

Calories: 623, Carbs: 53 grams, Fat: grams, Protein: 14.7 grams, Sugar: 9.8 grams, Salt: 895.1 grams

How do I prepare Spinach & Ricotta Ravioli?

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! 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.

What should be prepared from my kitchen to make Spinach & Ricotta Ravioli?

Crispy Onion Bits, Pesto Creme, Spinach & Ricotta Ravioli

How many calories does Spinach & Ricotta Ravioli have?

623 calories

How much fat content does Spinach & Ricotta Ravioli have?

grams

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