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Tomato and Spinach Ravioli

Tomato and Spinach Ravioli
Tomato and Spinach Ravioli
  • Difficulty
    Easy
  • Number of servings
    10

Quick & easy deliciousness 

Ingredients
BUITONI Sugo Per Pasta (Pasta Sauce) 3kg x 6
  • 750 mL BUITONI Sugo Per Pasta (Pasta Sauce)
  • 1.5 kg Ravioli, Vegetarian
  • 200 gr Crushed Baby Spinach
  • Parmesan Cheese to Garnish
Preparation
  • 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.

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