Open spinach & ricotta ravioli

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olive magazine

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Recipe by olive magazine

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1. Video tutorial: Making pasta

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.

Per serving

590 kcalories, protein 28.4g, carbohydrate 75.1g, fat 21.6 g, saturated fat 8.7g, fibre 1.7g, salt 0.71 g

Latest comments and suggestions

• Robinson Towers

  06 December 2007

  Robinson Towers rated and commented on this recipe

  

  Really tasty. I made it and shared it between 4 for a lovely starter to a meal with friends.

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• Janeiow

  11 February 2008

  Janeiow commented on this recipe

  Good, next time I will make the sheets smaller (square) and possibly add a crunchy topping - breadcrumbs & Parmesan. Would also be good with haddock or other fish

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• Philippa Vanham

  16 March 2008

  Philippa Vanham commented on this recipe

  Brilliant idea...couldn't be bothered with fiddly ravioli parcels so this works a treat. Mine also had wild mushrooms and walnuts...yum!

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• josie

  26 March 2008

  josie rated and commented on this recipe

  

  Worked out well but I would suggest adding a tomato sauce as the ricotta and spinach can be a bit dryl after awhile. I think that the idea of adding mushrooms would work well.

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• Enuption

  26 June 2008

  Enuption commented on this recipe

  Try dropping some nutmeg in the mixture... :)

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• Tori

  24 April 2009

  Tori rated and commented on this recipe

  

  I added roasted walnuts to mine & used it for my food tech coursework on vegetarians. Very good recipe :)

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Ingredients

• oil
• 1 small onion , finely chopped
• 2 garlic cloves , crushed
• 100g spinach
• 150g ricotta
• 6 fresh pasta sheets
• 3 tbsp of grated parmesan

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Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian

Ingredients

• oil
• 1 small onion , finely chopped
• 2 garlic cloves , crushed
• 100g spinach
• 150g ricotta
• 6 fresh pasta sheets
• 3 tbsp of grated parmesan

Per serving

590 kcalories, protein 28.4g, carbohydrate 75.1g, fat 21.6 g, saturated fat 8.7g, fibre 1.7g, salt 0.71 g

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