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Spinach & Ricotta Ravioli

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

About this product:

  • no preservatives
  • no artificial flavors
  • no artificial colors
  • no powdered eggs
  • no gums
  • no hydrogenated fats
  • no GMO ingredients

Nutrition facts
4
min
cooking time
2 ½
servings
220
calories
per serving
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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

Boil 4 quarts of water. Reduce heat 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. Cook 3 minutes and drain. Add 1 minute for a softer bite.

Enjoy the wonder flavors of my fillings as we do in Italy: Toss in melted butter or extra virgin olive oil and top with Parmigiano Reggiano. If frozen, do not thaw; cook additional 1 minute.

Follow cooking instructions to ensure product reaches temperature of 160°F.

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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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Spicy or slightly sharp, things would be simple with Marinara sauce… were it not for Meat Lovers Sauce with its rich, intense flavor. Which do you prefer?

Marinara

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