Ricotta Ravioli
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Ricotta ravioli

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Spinach
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Have you ever tried spinach and ricotta pasta this way? 🍝😍 Spinach and ricotta is a classic Italian combo and is often used as a filling for ravioli or for savoury tarts. We know that making fresh ravioli requires times and dedication, so in this version, I simply paired my sauce with dried pasta! Using only 6 ingredients, it’s a great quick and easy meal but has all the flavour of the spinach and ricotta ravioli that we all love 🫶 Here are the ingredients 👇 Or you can find the full writt...
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1 package cheese ravioli, boiled for 1-2 minutes • 4 cups arugula • 1/4 cup grated parmesan + 1/4 cup for garnish • 1 tbsp. olive oil juice of 1/2 lemon • 1/2 tsp. sea salt • fresh cracked pepper, to taste 1. to prepare the toasted ravioli, heat 2 tsp. avocado or olive oil in a large skillet, until slightly brown. add ravioli and toast 1-2 minutes/side, or until slightly brown and crispy. squeeze lemon juice over the ravioli before removing from the pan and season with salt + pepper (optional). 2. remove ravioli from pan and set aside. 3. in a medium bowl, combine arugula, olive oil, lemon juice, parmesan, sea salt, and black pepper. toss to coat. serve alongside the toasted ravioli and sprinkle liberally with parmesan
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