Spinach Ricotta Ravioli
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 mins
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Total Time
14 mins
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Servings
4 servings
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Calories
586 kcal
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Course
Main Course
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Cuisine
Italian
Spinach Ricotta Ravioli
Description
This Spinach Ricotta Ravioli dish uses fresh refrigerated ravioli filled with spinach and ricotta cheese. The recipe incorporates roasted garlic prepared in an air fryer to add sweetness and depth, toasted pine nuts for crunch, and thinly sliced sun-dried tomatoes for tang and richness. Fresh baby spinach is sautéed in olive oil flavored with chili flakes to provide a mild heat and vibrancy.
The ravioli is boiled following package instructions and combined with the warm sautéed spinach mixture and sun-dried tomatoes, allowing the flavors to meld without overwhelming the delicate pasta. The texture balances the soft ravioli with the crunch of pine nuts and tender greens.
Served immediately, this dish works as a flavorful lunch or light dinner. The roasted garlic adds a mellow aromatic note, while the chili flakes introduce subtle spice, making the meal more engaging.
Ingredients
- 20 oz Spinach Ricotta Ravioli from the refrigerated section of your grocery store, fresh
- 2 oz spinach fresh baby
- 2 tbsp pine nuts
- 2 tbsp extra virgin olive oil
- 1 tsp chili flakes
- 4 tbsp sun-dried tomatoes preferably in oil
- 1 garlic fresh 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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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