Chef Bihi Ricotta and Spinach Ravioli with Pesto Sauce
Who doesn’t look forward to a delicious plate of homemade ravioli? This dish combines the creamy texture of ricotta cheese with the subtle earthiness of fresh spinach, all enveloped in a luscious pesto sauce. It’s comforting, fulfilling, and simple enough to prepare on a busy day. Are you ready to elevate your pasta game?
Recipe Information
- Servings: 2
- Total Time: 20 minutes
- Difficulty: Easy
Ingredients
- 2 packages of ricotta-filled ravioli (available in supermarkets or homemade)
- 2 pouches of “Panna al Pesto” (cream with pesto)
- 1 bag of young spinach leaves
- A handful of fresh grated Parmesan cheese
- Freshly ground black pepper
- A few basil leaves for garnish
Instructions
- In a wok-style pan, heat the “Panna al Pesto” over medium heat.
- Add the ravioli and cook for about 2 minutes, gently mixing to ensure they are well coated.
- If the sauce is absorbed too quickly by the pasta, feel free to add a little hot water or vegetable broth to adjust the consistency.
- Add a sprinkle of grated Parmesan cheese to enhance the flavor.
- Season with a turn of the black pepper mill.
- After washing, add the young spinach leaves to the mixture.
- Mix everything together for about 30 seconds, then your dish is ready to serve!
Notes
Smaller ravioli may tend to break when boiled directly in water. Cooking them straight in the sauce allows the pasta to absorb more flavor and retain its shape.
Recipe Tips
- To make your own pesto, blend fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil.
- For added flavor, consider incorporating sun-dried tomatoes or olives in the sauce.
Nutritional Information
This dish is a delightful source of protein and vitamins from spinach, making it both delicious and nutritious.
Frequently Asked Questions (FAQs)
- Can I use other types of cheese in the filling?
- Yes, you can substitute ricotta with mascarpone or goat cheese for different flavor profiles.
- Is there a vegan alternative to this recipe?
- Absolutely! You can use vegan ravioli stuffed with tofu or vegetables and a dairy-free pesto sauce.
- How do I store leftover ravioli?
- Store it in an airtight container in the fridge for up to two days. Reheat in a skillet with a splash of water.
- Can I freeze ravioli?
- Yes, if you have any uncooked ravioli left over, they can be frozen and cooked directly from the freezer when you’re ready to use them.
- What can I serve with this dish?
- A simple side salad or garlic bread are great accompaniments to this meal!
