Spinach and ricotta raviolini

Name: Spinach and ricotta raviolini
Cook time: 15 min
Yield: 2

with charred asparagus, parsley drizzle and toasted walnuts

Ready in around 15 mins

RECIPE FACT:

Did you know that white asparagus is green asparagus that is grown in the dark?

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
1. TO COOK THE ASPARAGUS:

Snap the woody ends off the asparagus and discard – they will naturally snap in the right place and slice in half on the diagonal. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the asparagus, season with salt and cook for 8-10 mins until charred and tender.
2. TO COOK THE RAVIOLINI:

Once the pot of water is boiling add the spinach and ricotta raviolini and simmer gently (not rapid boiling) for 2-3 mins, add the peas and cook for a further 1 min. The ravioli will puff up and float to the top when cooked. Drain well into a colander and add to the pan with the asparagus. Pour in the parsley drizzle, stir to combine and remove from the heat.
TO SERVE:

Spoon spinach and ricotta raviolini with seared asparagus onto plates. Top with a handful of rocket, crumble over the feta, sprinkle with toasted walnuts and finish with a grind of black pepper. Serve any remaining rocket on the side drizzled with olive oil.