PUMPKIN & ROASTED ONION RAVIOLI WITH RICOTTA AND SPINACH LEAVES
INGREDIENTS
- 1 PUMPKIN AND ROASTED ONION RAVIOLI
- 30 g spinach leaves
- 120 g ricotta
- 1 tablespoon of grated cheese
- extra virgin olive oil
- salt and Pepper
METHOD
Drop the ravioli into lightly salted boiling water.
In the meantime, work the ricotta with a few spoonfuls of cooking water to make it smooth and lump-free: place a couple of spoonfuls of ricotta on each plate.
Drain the pasta and transfer it to a bowl. Drizzle with a little olive oil and add the remaining ricotta. Gently mix, adding a bit more cooking water to bind the sauce together. Season with pepper and distribute the ravioli onto the plates, adding the spinach leaves.
Finish with a sprinkle of grated cheese.
In the meantime, work the ricotta with a few spoonfuls of cooking water to make it smooth and lump-free: place a couple of spoonfuls of ricotta on each plate.
Drain the pasta and transfer it to a bowl. Drizzle with a little olive oil and add the remaining ricotta. Gently mix, adding a bit more cooking water to bind the sauce together. Season with pepper and distribute the ravioli onto the plates, adding the spinach leaves.
Finish with a sprinkle of grated cheese.
INGREDIENTS
Changing servings will update the ingredient list below.
SERVINGS
-
+
- 1 PUMPKIN AND ROASTED ONION RAVIOLI
- 30 g spinach leaves
- 120 g ricotta
- 1 tablespoon of grated cheese
- - extra virgin olive oil
- - salt and Pepper
METHOD
Drop the ravioli into lightly salted boiling water.
In the meantime, work the ricotta with a few spoonfuls of cooking water to make it smooth and lump-free: place a couple of spoonfuls of ricotta on each plate.
Drain the pasta and transfer it to a bowl. Drizzle with a little olive oil and add the remaining ricotta. Gently mix, adding a bit more cooking water to bind the sauce together. Season with pepper and distribute the ravioli onto the plates, adding the spinach leaves.
Finish with a sprinkle of grated cheese.
In the meantime, work the ricotta with a few spoonfuls of cooking water to make it smooth and lump-free: place a couple of spoonfuls of ricotta on each plate.
Drain the pasta and transfer it to a bowl. Drizzle with a little olive oil and add the remaining ricotta. Gently mix, adding a bit more cooking water to bind the sauce together. Season with pepper and distribute the ravioli onto the plates, adding the spinach leaves.
Finish with a sprinkle of grated cheese.
