Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 30 mins
Spinach and ricotta ravioli in white wine sauce.
1 packet Spinach and Ricotta Ravioli (625g)
1 clove garlic, crushed
1 onion, chopped
1/2 cup white wine
875 g can reduced salt peeled tomatoes, chopped
1/4 cup fresh basil leaves
1 Tbsp Parmesan cheese, shredded (10g)
Cook the ravioli in a large saucepan of boiling water until al dente. Remove and keep warm.
Recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.
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