Spinach and ricotta raviolini
Ready in around 15 mins
- Energy: 2993kj (716Kcal)
- Protein: 28g
- Carbohydrate: 64g
- Fat: 39g
- Contains: Gluten, Milk, Egg, Tree nuts, Soy
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BEFORE COOKING:
Bring a pot of salted water to the boil.
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1. TO COOK THE VEGETABLES:
Cut the cherry tomatoes in half. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the edamame and cook for 2-3 mins, stirring occasionally to create a char. Add the tomatoes, season with salt and cook for a further 1-2 mins stirring regularly.
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2. TO COOK THE RAVIOLINI:
Once the pot of water is boiling add the spinach and ricotta raviolini and simmer (not rapid boiling) for 3-4 mins. The ravioli will puff up and float to the top when cooked. Drain well into a colander and add to the pan with the tomatoes. Turn the heat to low, add the basil drizzle and heat for 30-60 secs.
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TO SERVE:
Spoon spinach and ricotta raviolini with cherry tomatoes into a bowl. Crumble over feta, top with a handful of baby kale and a drizzle of olive oil. Sprinkle over toasted sunflower seeds and finish with a grind of black pepper. Serve any remaining baby kale on the side drizzled with olive oil.
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- 1 pack of spinach and ricotta raviolini
- 1 pot of basil drizzle
- 1 sachet of toasted sunflower seeds
- 1 pot of feta
- 1 pot of edamame
- 1 bag of cherry tomatoes
- 1 bag of baby kale
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