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Ravioli Ricotta and Spinach al Pomodoro

Ravioli Ricotta and Spinach al Pomodoro

£13.00Price

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.

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