Very easy
Victoire
Pan-fried Ravioli & Spinach
2 minutesPrep time
4 minutesCook time
543 cal.Per serving
Ingredients for 1
120 g
Dauphiné ravioli
2 handfuls
Spinach (fresh)
10 g
Hazelnuts
1/2 clove
Garlic
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 !