Ravioli with leaf spinach, sun-dried tomatoes and pesto
Ravioli
Anyone who knows me already knows that I love Italian cuisine.. Today an easy recipe of ravioli! Ravioli, besides tagliatelle, is the best pasta dough available. You can make ravioli pasta dough yourself, but because of lack of time I now choose the Ravioli type 5 cheeses from the fresh cooling at the supermarket. And that is really of good quality. The fresh pesto sauce is also delicious! So you have this meal on the table!
Yoors Cooking Studio #yoorskookstudio
What do you need for 4 people: 2 packs of Ravioli 5 formaggi from the fresh cooling 500 grams leaf spinach 1 jar of sundried tomatoes 1 bowl of pesto sauce from the fresh cooling 1 sachet of parmesan cheese (Zanetti)
Preparation: Put a pan of water on the fire and bring to a boil. As soon as the water boils, add the ravioli and the cooking time is 6 minutes. Meanwhile, briefly stew the leaf spinach in a frying pan and cut the sun-dried tomatoes into pieces. Add the sun-dried tomatoes to the spinach and heat. When the ravioli is ready, pour the fresh pesto sauce into it. (three-quarters container I find enough, but flavors differ) Add the mixture of spinach leaf and sun-dried tomatoes to the ravioli and mix together. Spoon the ravioli on plates and sprinkle some parmesan cheese on top. Eat appetizing!
