Spinach & Ricotta Ravioli with Avocado, Roasted Tomatoes and Feta Cheese
10-15
min
cooking time
2/3
servings
EASY
difficulty

Spinach & Ricotta Ravioli with Avocado, Roasted Tomatoes and Feta Cheese

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Ingredients

  • One 10-ounce package Giovanni Rana Spinach & Ricotta Ravioli
  • 6 tbsp extra virgin olive oil
  • 6 piccadilly tomatoes quartered
  • One large ripe avocado, sliced
  • 2.5 ounces Feta cheese, thinly sliced
10-15
min
cooking time
2/3
servings
EASY
difficulty

Preparation

Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high flame. Add quartered tomatoes and cook them 2 minutes on each side untill they turn golden brown and are well roasted. Turn down the heat and add avocado slices to the skillet, toss 1 minute, season with salt and pepper, set aside and keep warm.

Heat a non-sticking pan over medium-high flame. When it is very hot add Feta cheese slices, cook 2 minutes on each side and reserve. In the meantime cook the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water.

Add Ravioli to the pan with tomatoes and avocado and toss one minute over high heat adding pasta water a little at a time to loosen the sauce if necessary. Divide among the plate, drizzle with the remaining oil (around 4 tbsp), sprinkle with crumbled roasted Feta cheese and serve.


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