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💧 Cooking the ravioli
Bring a large pot of salted water to the boil and add the ravioli. Cook for 3-4 minutes until they float to the surface. Drain carefully.
2️⃣ 🔪 Prepare the herbs
Chop the garlic and finely chop the parsley. Wash the spinach.
3️⃣ 🫒 Chop the spinach
In a large skillet, sauté the garlic with olive oil and butter, then add the spinach. Cook for 2-3 minutes until wilted.
4️⃣ 🥛 Prepare the sauce.
Pour in the cream, season with salt, pepper and a pinch of nutmeg. Let it thicken for 3-4 minutes over low heat.
5️⃣ 🧀 Add the cheese.
Mix the ricotta and parmesan cheese to make a smooth sauce.
6️⃣ 🍝 Mix together
Add the cooked ravioli to the pan and carefully turn them with the sauce without breaking them.
7️⃣ 🔥 Bake until golden brown.
Transfer to a baking dish, sprinkle with a little Parmesan cheese and bake at 200°C for 5 minutes until lightly browned.
8️⃣ 🌿 Finishing
Before serving, garnish with fresh parsley. 💡 Recipe tip: Use fresh store-bought ravioli: no need to shape, it’s ready in minutes.
🔄 Ingredient substitution: Instead of ricotta, you can use cream cheese, mascarpone, or light bechamel sauce.
🔥 Cooking tip: Don’t overcook the ravioli; they will cook completely in the sauce, so they will stay nice and soft.
❄️ Freezing tip (meal prep sale):
