Pan-fried Ravioli & Spinach
Very easy
Victoire
Victoire

Pan-fried Ravioli & Spinach

2 minutesPrep time

4 minutesCook time

543 cal.Per serving

Ingredients for 1

Dauphiné ravioli

120 g

Dauphiné ravioli

Spinach (fresh)

2 handfuls

Spinach (fresh)

Hazelnuts

10 g

Hazelnuts

Garlic

1/2 clove

Garlic

Parmesan

20 g

Parmesan

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 !

Recipe tip

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 !