Spinach & Ricotta Ravioli with Seasonal Vegetables and Fresh Basil
20+
min
cooking time
2/3
servings
easy
difficulty

Spinach & Ricotta Ravioli with Seasonal Vegetables and Fresh Basil

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Ingredients

  • One 10-oz package Giovanni Rana Spinach & Ricotta Ravioli
  • One 1/2 tbsp extra virgin olive oil
  • 3 oz cherry tomatoes
  • 3 oz green beans
  • 1.76 oz zucchini
  • 2 oz peas
  • 0.5 oz baby spinach
  • Fresh basil to taste
20+
min
cooking time
2/3
servings
easy
difficulty

Preparation

Cook Ravioli in salted boiling water for 2 minutes according to package directions. Drain, sprinkle with extra virgin olive oil and let them cool down to room temperature. Blanch all the vegetables but tomatoes and then plunge them into ice cold water to stop the cooking process. Cut cherry tomatoes in halves. Add vegetables to pasta. Garnish with fresh basil and serve.


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