Back to Recipes

Spinach and ricotta raviolini

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:
  • Energy: 2875kj (687Kcal)
  • Protein: 32g
  • Carbohydrate: 51g
  • Fat: 36g
  • Contains: Gluten, Milk, Eggs, Tree Nuts
Serving Amount:
Serves 4 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.

Ingredients In your box:
  • 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

SHARE YOUR CREATION WITH US!

use the hashtag #woopnz to be featured