Spinach and ricotta raviolini

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

with cherry tomatoes and basil drizzle

Ready in around 15 mins

RECIPE FACT:

Raviolini dates back to the 14th century where it was first written about by a merchant from Venice.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a pot of salted water to the boil.
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.
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.
TO SERVE:

Spoon spinach and ricotta raviolini with cherry tomatoes into bowls. 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.