Ravioli with Ricotta and Spinach



Preparation Time:

10 min

Cooking Time:

5 min


2 servings

Made with

ricotta spinach large
Ravioli with Ricotta & Spinach 250g


  • 1 pack (250g) Mitsides Ravioli with Ricotta and Spinach
  • 2 Tbsp pine nuts
  • 2 Tbsp olive oil
  • 1 small red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 300g cherry tomatoes, halved
  • 1 Tbsp fresh basil, finely chopped
  • 40g unsalted butter
  • 90ml white wine


In a dry pan, roast the pine nuts, stirring until browned. Remove to a bowl.

In the same pan, add the olive oil on medium-high heat and sauté the onion with the garlic, until soft and slightly golden in color. Add the cherry tomatoes and increase the heat. Once the tomatoes start to release their juice, add the basil, salt and pepper. Drizzle with the wine.

Meanwhile, boil the ravioli, straight from the freezer, in plenty of boiling water for 4 minutes. Drain and transfer them to the pan with the cherry tomatoes. Stir gently and let them all simmer together for another minute.

Serve immediately, sprinkling with the pine nuts and some extra basil leaves.

Discover More Recipes

Prep Time: 40min

Chicken and Mushroom pie

Prep Time: 10min

Linguine with tuna and lemon sauce

Prep Time: 10min

Wild rice with sweet potatoes, cranberries and blue cheese

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Share this recipe

Print Friendly, PDF & Email