Ingredients
Make sure you have...
Utensils
Frying pan, Stovetop, Pot (small), Colander
recipe
Step 1
Heat a pan with a bit of water to cover the bottom of the pan & bring it to a simmer. Separate the ravioli* & cook for 2 minutes, until the water has evaporated. Add a drizzle of olive oil to the pan, to prevent the ravioli from sticking. *Check out our tips for this step.
Step 2
Add the fresh spinach, grated garlic & grated parmesan cheese to the pan. Stir & leave to melt for another 1-2 min.
Step 3
Serve the ravioli in a plate & sprinkle over with the crushed hazelnuts. Season to taste & enjoy !
To separate the ravioli sheets without breaking them, place them in the freezer for 10 minutes. All that’s left is to “break” them apart like chocolate squares & cook them !
- Camille C, Créatrice de recettes
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 543 cal. |
| Fat | 31 g |
| Carbohydrates | 40 g |
| Protein | 26 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Pan-fried Ravioli & Spinach" contains 543 Energy, 31 g of Fat, 40 g of Carbohydrates, 26 g of Protein, 5 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
B Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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