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Open spinach and ricotta ravioli

• olivemagazine

Published: December 19, 2014 at 2:27 PM

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Serves 2

Easy

Total time: 20 mins

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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

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Make this open spinach and ricotta ravioli for an impressive dinner party dish, then check out our homemade ravioli, ricotta ravioli, butternut squash ravioli, wild mushroom ravioli and more ravioli recipes.

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal590
• fat21.6g
• saturates8.7g
• carbs75.1g
• protein28.4g

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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.

Check out our best ever vegetarian pasta recipes here...

Authors

olivemagazine

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