Spinach and ricotta raviolini
Ready in around 15 mins
- Energy: 2875kj (687Kcal)
- Protein: 32g
- Carbohydrate: 51g
- Fat: 36g
- Contains: Gluten, Milk, Eggs, Tree Nuts
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Before cooking:
BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
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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.
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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.
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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.
- 1 pack of spinach and ricotta raviolini
- 1 pot of parsley drizzle
- 1 sachet of toasted walnuts
- 1 pot of feta
- 1 pot of peas
- 2 bunches of asparagus
- 1 bag of rocket
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