Spinach and ricotta raviolini

Name: Spinach and ricotta raviolini
Cook time: 20 min
Yield: 4

with balsamic glazed cherry tomatoes and romesco

Ready in around 20 mins

RECIPE FACT:

Romesco is a classic Spanish sauce consisting of nuts and roasted capsicums.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING

Bring a pot of salted water to the boil over a high heat.
1. TO PREPARE THE VEGETALBES:

Cut off the stalk end of the courgettes and make ribbons by running a peeler the full length along the courgette rotating after each peel. Remove the Italian parsley leaves from their stalks and chop roughly.
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 3-4 mins. The raviolini will puff up and float to the top when cooked. Drain well into a colander then place back into the pot with the romesco sauce and courgette ribbons. Stir to combine and cover to keep warm.
3. TO COOK THE BALSAMIC GLAZED TOMATOES:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the cherry tomatoes and cook for 3-4 mins. Pour in the balsamic glaze and cook for 1-2 mins.
TO SERVE:

Spoon spinach and ricotta raviolini onto plates. Top with the balsamic glazed tomatoes. Sprinkle over the honey walnuts and parsley. Serve with a grind of freshly cracked pepper.