No. 1 Creamy Spinach and Ricotta Ravioli

Nutrition per serve

Ingredients

• 1pcs onion
• 20g sunflower seeds
• 325g spinach and ricotta fiore ravioli
• 10g Tuscan seasoning
• 50g tomato paste
• 250ml cream
• 50g mixed salad leaves
• 15ml olive oil
• 5ml white wine vinegar

Method

1. Step 1 — Toast sunflower seeds
   Bring a large saucepan of salted water to the boil for the ravioli. Finely chop the onion. Put the sunflower seeds in a medium deep frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan and reserve the pan.
2. Step 2 — Cook ravioli
   Cook the ravioli in the pan of boiling water for 3 mins or until al dente. Reserve 80ml (⅓ cup) cooking water, then drain the ravioli.
3. Step 3 — Start sauce
   Meanwhile, heat 2 tsp olive oil in the reserved pan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Add the Tuscan seasoning and tomato paste and cook, stirring, for 1 min or until fragrant.
4. Step 4 — Finish sauce
   Stir the reserved cooking water and half the cream* into the sauce and cook for 2-3 mins until slightly thickened. Add the ravioli (see Kitchen 101) and gently stir to coat. Remove from the heat. Taste, then season with salt and pepper.
5. Step 5 — Make salad and serve up
   Combine 2 tsp olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and sunflower seeds and toss to coat. Divide the ravioli among bowls, serve with the salad and enjoy!
6. Step 6 — Kitchen 101
   Handle the cooked ravioli with love and care to ensure they don't break up or burst open.

Allergens

Sulfit, Milch, Eier, Gluten, Wheat