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Spinach & Ricotta Ravioli

Fresh baby spinach & creamy ricotta cheese wrapped in thin pasta.

Nutrition facts
4
min
cooking time
2 ½
servings
250
calories
for serving

My recipe contains ricotta made with no gums or fillers and ½ cup of baby spinach per serving. We use fresh baby spinach chopping whole leaves to ensure the best flavor and aroma.

Amazing
in three simple steps

Heat 6 quarts of water to a gentle boil. Add a pinch of salt. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking.
If frozen, do not thaw; cook additional 1 minute.

Cook 3 minutes, and drain. Add 1 minute for a softer bite.

Enjoy the wonderful flavors of my fillings as we do in Italy: Toss in melted butter or extra virgin olive oil and top with freshly grated cheese.

Even better with these recipes

Spinach & Ricotta Ravioli with Basil Pesto, Chicken & Green Beans

Few combinations are as pleasing as spinach and ricotta cheese. These ravioli are filled with both--and topped with perfectly al dente green beans and strips of grilled chicken for a meal that's simultaneously simple and special.

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