Spinach and Ricotta Ravioli in a Creamy Sundried Tomato Sauce
There some days that you just want to dive head first into a big bowl of pasta? Fresh locally made ravioli in a delicate creamy sundried tomato sauce with thyme and fresh spinach This meal comes together so quickly, it's on your table in just 15 minutes. Enjoy.
Number of servings
Ingredients
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400 Gram Spinach & Ricotta Ravioli
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60 Gram Sundried Tomato Pesto
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50 Gram Thickened Cream
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1 Cup Baby Spinach
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30 Gram Parmesan (Shaved)
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Frying-Pan
1 Cook the Pasta
Bring a pot of salted water to the boil, add ravioli and cook for 3-5 minutes. Drain the ravioli and set aside. Keep some of the pasta water for step 2.
2 Make the Sauce
Heat a pan over medium heat. Add the spinach to the pan along with a splash of water. Cook the spinach until wilted. Add sundried tomato pesto and cream to the pan. Stir to combine. Add the drained ravioli to the pan and toss to coat.
Tip! Add some pasta water to thin the sauce if necessary.
3 You Plate It!
Divide the pasta between bowls and garnish with shaved parmesan.
About us
You Plate It delivers incredible recipes and fresh local ingredients, so you can easily prepare a delicious meal at home.
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We plan
You get 12 new and exciting recipes to choose from each week.
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We shop
You get the freshest local ingredients to cook with.
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Your ingredients arrive perfectly portioned to save you time & reduce waste.
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