Spinach Ricotta Ravioli
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
14 mins
-
Servings
4 servings
-
Calories
586 kcal
-
Course
Main Course
-
Cuisine
Italian
Spinach Ricotta Ravioli
Report
This recipe for Spinach Ricotta Ravioli with olive oil, roasted garlic, wilted spinach, sun-dried tomatoes and toasted pine nuts is quick and easy. It needs 1 pot and 15 minutes of your time!
Share:
Ingredients
- 20 oz fresh spinach ricotta ravioli from the refrigerated section of your grocery store.
- 2 oz fresh baby spinach
- 2 tbsp pine nuts
- 2 tbsp extra virgin olive oil
- 1 tsp chili flake
- 4 tbsp sun-dried tomatoes preferably in oil
- 1 fresh garlic bulb
Instructions
- Cut the top off a garlic bulb (about the top ¼ of it). Place the garlic into the basket of an air fryer. Pour about 1 tsp of the extra virgin olive oil over it and roast the garlic for about 10 mins at 400 degrees F.
- Toast the pine nuts in a large pot over a medium heat. Do not add oil, this is a dry procedure. Stir frequently to allow all sides of the nuts to become brown. This will take about 5 minutes.
- Slice the sun-dried tomatoes into strips as thinly as you would like. I cut mine into thirds. Remove the garlic from the air fryer. With a fork, pull out the roasted garlic cloves.
- Using the pot the pine nuts were toasted in, fill it ¾ full with water, and 1 tbsp salt and bring to a boil. Cook the pasta according to the manufacturer's instructions. I cooked mine for 4 minutes. Drain the ravioli in a colander. Put the lid of the pot on top of the colander to maintain the heat. Return the empty pot to the stove top. Add the remaining olive oil. When warm, add the spinach, chili flakes, sun-dried tomatoes and garlic. Stir together for about 1 minute, or until the spinach wilts. Place ⅓ of the raviolis on individual plates or a large serving platter. Add ⅓ of the pot contents over these raviolis. Repeat this procedure alternating the pasta and topping mixture. Finally, top with pine nuts to garnish. Cooked raviolis tear apart easier, so layering rather than mixing the raviolis with the oil mixture, avoids breaking them. It also helps them not stick together.
Equipments used:
Nutrition Information
Show Details
Serving
4g
Calories
586kcal
(29%)
Carbohydrates
63g
(21%)
Protein
23g
(46%)
Fat
27g
(42%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Cholesterol
77mg
(26%)
Sodium
900mg
(38%)
Potassium
293mg
(8%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1523IU
(30%)
Vitamin C
6mg
(7%)
Calcium
52mg
(5%)
Iron
16mg
(89%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 586kcal | 29% |
| Carbohydrates | 63g | 21% |
| Protein | 23g | 46% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 77mg | 26% |
| Sodium | 900mg | 38% |
| Potassium | 293mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1523IU | 30% |
| Vitamin C | 6mg | 7% |
| Calcium | 52mg | 5% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
Traditional Homemade Ricotta Ravioli with steak Sauce Recipe from Marche
Mediterranean, Italian, Marche
5.0
(132 reviews)
