Open spinach and ricotta ravioli
This classic blend of flavours is a favourite for a reason. Making it an open ravioli means that it's quick and easy too. Use dried pasta if you can’t find fresh, and cook according to packet instructions
20 min2 servings590 kcal
Ingredients
- oil
- 1 small onion finely chopped
- 2 cloves garlic crushed
- 100 g spinach
- 150 g ricotta
- 6 fresh pasta sheets
- grated to make 3 tbsp parmesan or vegetarian alternative
Instructions
- 1
Heat the oil in a large frying pan and fry the onion and garlic until soft, add the spinach and stir until wilted. Add the ricotta, breaking it into lumps and season well. Keep warm.
- 2
Meanwhile, cook the pasta sheets in boiling water for 2-3 minutes until tender, drain well.
- 3
Layer 3 pasta sheets on each plate with the spinach mixture, sprinkle the tops with a little parmesan and black pepper. Serve with salad.
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