Ravioli Ricotta and Spinach al Pomodoro
Serves 2
Ravioli with spinach and ricotta, is a classic filled pasta from Rome. This pasta is filled by hand with ricotta cheese (cow’s milk), spinach, nutmeg, salt and black pepper. Served with sugo di Pomodoro and Grana Padano cheese
Ingredients
Ingredients, allergens in BOLD:
00 flour (WHEAT), eggs (EGG), olive oil, onions, garlic, carrots, tomato, basil, spinach, ricotta (DAIRY), nutmeg, Grana Padano (DAIRY), salt, pepper
Cooking Instructions
Put on a large pan of water to boil, when boiling add a good pinch of salt. Add the Ravioli and cook for 4 minutes.
In a separate pan heat the tomato sauce to simmer, put to the side. When the pasta is ready drain in a colander and add to the sauce. Using tongs and a spoon transfer to plate/s, sprinkle with Grana Padano.
Storage
Herts Pasta can be kept in the fridge for a maximum of 2 days. Not suitable for freezing.
