Open spinach and ricotta ravioli

This spinach and ricotta ravioli is simple to make but looks stunning, and is full of creamy textures
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Open spinach and ricotta ravioli
© BBC Good Food
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Easy | Ready in 20 minutes | Serves 2 | Vegetarian


1 small, finely chopped onion
2 cloves, crushed garlic
100g spinach
150g ricotta
6 fresh pasta sheets
3 tbsp grated parmesan


1. Heat the oil in a large frying pan and fry the onion and garlic until soft, add the spinach and stir until wilted. Add the ricotta, breaking it into lumps and season well. Keep warm.

2. Meanwhile, cook the pasta sheets in boiling water for two to three minutes until tender. Drain well.

3. Layer three pasta sheets on each plate with the spinach mixture, sprinkle the tops with a little parmesan and black pepper. Serve with salad.

Per serving

590 calories, protein 28.4g, carbohydrate 75.1g, fat 21.6g, saturated fat 8.7g

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