Spinach and ricotta raviolini

Name: Spinach and ricotta raviolini
Cook time: 15 min
Yield: 4

with sauteed brussels sprouts and walnut drizzle

Ready in around 15 mins

RECIPE FACT:

The humble Brussels sprouts gets its name from the Belgium capital.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

BRING A LARGE POT OF SALTED WATER TO THE BOIL.
1. TO PREPARE THE BRUSSELS SPROUTS:

Trim the ends off the brussels sprouts and discard. Cut in half and slice finely.
2. TO COOK THE VEGETABLES:

Place a non-stick frying pan over a medium-high heat with a drizzle of olive oil. Once hot add the brussels sprouts, season with salt and cook for 2-3 mins stirring regularly.
3. TO COOK THE RAVIOLINI:

Once the pot of water is boiling add the spinach and ricotta raviolini and simmer (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 brussels sprouts. Turn the heat to low, add the walnut and parsley drizzle and heat for 1-2 mins.
TO SERVE:

Spoon spinach and ricotta raviolini with sautéed brussels sprouts into bowls. Top with a handful of rocket, crumble over the feta and finish with a grind of black pepper. Serve any remaining rocket on the side drizzled with olive oil.