Spinach and ricotta raviolini

Name: Spinach and ricotta raviolini
Cook time: 15 min
Yield: 1

with charred asparagus, parsley drizzle and honey walnuts

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 1 person

Cooking Instructions:

BEFORE COOKING:

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

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 4-5 mins turning often until charred and tender - cook a few minutes longer if the stems are on the thicker side.
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 raviolini 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, and gently fold through.
TO SERVE:

Spoon spinach and ricotta raviolini with seared asparagus onto plates. Top with a handful of rocket, crumble over the feta, sprinkle with honey walnuts and finish with a grind of black pepper. Serve any remaining rocket on the side drizzled with olive oil.