Ricotta and spinach Ravioloni with aromatic herbs

Ingredients for 2 people

  • 250g of ricotta and spinach Ravioloni Nonna Rina
  • 1 Tablespoon of butter
  • 1/2 Medium onion, finely chopped
  • 1 Garlic clove, finely chopped
  • A selection of aromatic herbs (parsley, basil, thyme, rosemary, etc.), finely chopped
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese for garnish


In a pot, bring a large amount of salted water to a boil and cook Nonna Rina ravioloni for about 3-4 minutes. Drain them and set them aside. In a large skillet, melt the butter over medium heat. Add the finely chopped half onion and garlic and sauté them. Add the finely chopped aromatic herbs to the skillet and mix well. Let them cook for 1-2 minutes to wilt slightly and release their flavors. Add the cooked Ravioloni to the skillet with the herbs and gently toss to coat the ravioli with the seasoning. Cook for another minute to ensure the Ravioloni are heated through. Taste the dish and adjust the salt and freshly ground black pepper to your liking. Serve the ravioli with freshly grated Parmesan cheese.

Ricotta and Spinach Ravioloni

Ricotta and Spinach Ravioloni

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