Tomato and Spinach Ravioli

  • 10 portions

Instructions

  1. Cook ravioli in salted boiling water, keeping al dente.
  2. Heat BUITONI Sugo per Pasta in a separate pan. Stir in the baby spinach until wilted.
  3. Drain ravioli and place in a bowl. Add tomato and spinach sauce. Toss gently to coat. Check for seasoning.
  4. Serve with shaved Parmesan on top.

 

Recipe Details

Qty

Unit

Ingredient

Preparation

750

mL

BUITONI Sugo Per Pasta (Pasta Sauce)

 

1.5

kg

Ravioli, Meat or Vegetarian

 

200

gr

Baby Spinach

Crushed

 

 

Parmesan Cheese to Garnish