Fresh Ravioli with Green Pesto
with sundried tomatoes, arugula & Parmigiano Reggiano | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card with 4 steps and portioned ingredients for 2 people.
You only need to cook this fresh ravioli from De Pastafabriek for a few minutes, so you can quickly and easily put a delicious meal on the table at any time of day!
Tags:
Recipe
Allergens:
Ei
•Tarwe
•Melk (inclusief lactose)
•Cashewnoten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total10 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
/ Serving 2 people
280 g
Fresh ravioli with spinach & ricotta
(Contains: Ei, Tarwe, Melk (inclusief lactose))
80 g
Green pesto
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
40 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
40 g
Arugula
70 g
Sundried tomatoes
Not included in your delivery
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2504 kJ
Calories599 kcal
Fat34.7 g
Saturated Fat10 g
Carbohydrate48 g
Sugar6.3 g
Dietary Fiber4.4 g
Protein20 g
Salt2.2 g
Potassium547.8 mg
Calcium16.5 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Small Bowl
Cooking Steps
1
- Boil plenty of water in a pot or saucepan.
- Cut the sundried tomatoes into strips.
- Carefully separate the ravioli, then put them in the saucepan and boil for 4 - 6 minutes.
- Drain and set aside when finished.
2
- Carefully stir the green pesto and sundried tomatoes through the ravioli and season with salt and pepper to taste.
- Grate the Parmigiano Reggiano.
3
- Serve the ravioli on plates.
- Scatter over the cheese and garnish with the arugula.
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