Making spinach ravioli from scratch might seem intimidating, but it's simpler than you think! With just three ingredients, ...

Poach the ravioli ... the spinach and cook in a covered saucepan on a low heat until the leaves wilt. Drain it thoroughly and squeeze dry. Allow it to cool, then chop it and mix with Ricotta ...

About Spinach and Ricotta Ravioli Recipe: Serve with a simple sauce or just toss in olive oil and garlic so as not to overwhelm the spinach and cheese flavor of the pasta. Grind all the ingredients ...

Freshly made ravioli will keep for a day or so in the fridge, dusted with semolina and covered with clingfilm. They are quite time-consuming to make from scratch, but fun! You will need a pasta ...

1. Melt 100 g butter in a pan until it starts to foam and darken, then remove from the heat and toss with cooked Woolworths spinach and ricotta ravioli. 2. Serve with crispy streaky bacon, peas, ...

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Cook spinach until wilted ... Add ravioli and toss to coat. 7. Serve ravioli and sauce garnished with parmesan, pine nuts and lemon zest. If your ricotta filling is a little wet, you can add a ...

Stir in spinach and bouillon cube. Season. Remove from heat and set aside to cool. Stir in egg, parmesan, chilli and ricotta. Refrigerate until cold ... Using a fluted cutter, cut out ravioli and ...

1 x 250 g pack Woolworths fresh spinach-and-ricotta ravioli 1 x 250 g pack butternut pansotti For the Gorgonzola cream sauce: 1. Cook the ravioli and pansotti until al dente in salted boiling water, ...