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Spinach & Ricotta Ravioli with Nutty Sundried Tomato Sauce

Spinach & Ricotta Ravioli with Nutty Sundried Tomato Sauce

Serves pea 2 Clock icon 10 minutes
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

  1. Bring 2 litres of generously salted water to the boil, add the ravioli and cook for 2-3 minutes.
  2. In a dry drying pan lightly toast the almonds for 1-2 minutes - keep them moving so they don't burn - then lightly crush.
  3. While the ravioli is cooking place the pesto in a large bowl and add 2 tablespoons of the pasta water.
  4. Drain the pasta and add it into the pesto mix almong with a few semi-dried tomatoes and mix well.
  5. Finish the dish with a drizzle of olive oil, Pecorino and the crushed almonds.

Ingredients

  • 250g La Tua Pasta Spinach and Ricotta Ravioli
  • 80g sundried tomato pesto
  • Pecorino to taste
  • 70g whole almonds
  • A few semi or sundried tomatoes

What you'll need: - Olive Oil - Salt

Suitable for

  • Vegetarians