Spinach & Ricotta Ravioli with Nutty Sundried Tomato Sauce
Elevate your ravioli with lashings of sundried tomato pesto, crunchy toasted nuts and salty Pecorino for a quick weeknight supper to remember. This dish is made with ravioli from La Tua, who make all their pasta from scratch in North London.
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Here's how you do it
Bring 2 litres of generously salted water to the boil, add the ravioli and cook for 2-3 minutes.
In a dry drying pan lightly toast the almonds for 1-2 minutes - keep them moving so they don't burn - then lightly crush.
While the ravioli is cooking place the pesto in a large bowl and add 2 tablespoons of the pasta water.
Drain the pasta and add it into the pesto mix almong with a few semi-dried tomatoes and mix well.
Finish the dish with a drizzle of olive oil, Pecorino and the crushed almonds.