Spinach and Ricotta Ravioli with Red Pesto and Walnuts by Marley Spoon

20 minutes 2 portions

These locally produced big rounds of fresh pasta are stuffed with spinach, creamy ricotta and Grana Padano, an intensely flavoured Italian cheese. Add a double-hit of green goodness with a quick spinach, parsley and red pesto sauce and have dinner on the table in under 30 minutes.

This recipe is currently available at Marley Spoon.

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1. Toast walnuts

Bring a large saucepan of salted water to the boil for the ravioli. Meanwhile, put the walnuts in a cold small frypan over medium heat (see cooking tip). Cook, tossing, for 3-4 mins until toasted. Remove from the pan.

2. Chop parsley

Finely chop the parsley, including the stems.

3. Chop walnuts

Coarsely chop the walnuts.

4. Cook ravioli

Cook the ravioli in the boiling water for 3-4 mins until al dente. Reserve 60ml (¼ cup) cooking water, then drain the ravioli (see cooking tip). Reserve the pan.

5. Warm sauce

Put the red pesto and reserved cooking water in the reserved pan over medium heat. Cook, stirring occasionally, for 3-4 mins until heated through.

6. Get ready to serve

Add the ravioli, parsley and spinach to the sauce and gently toss to combine. Taste, then season with salt and pepper. Divide the ravioli among bowls and scatter over the walnuts to serve.

Ingredients + Supply List

What Marley Spoon Send

spinach and ricotta ravioli
walnuts
parsley
baby spinach leaves
red pesto

What you’ll need

sea salt and pepper

What you’ll use

colander
small frypan
large saucepan

Serving Time
15 – 20 minutes

Level
easy

Nutrition Per Serving
Calories 830kcal, Fat 51.8g, Proteins 27.5g, Carbs 60.5g

Allergens
Gluten, Milk, Egg and Tree Nuts. May contain traces of other allergens.

Recipe from Marley Spoon

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