Elevate humble store bought ravioli with this simple recipe for awesome ravioli with creamy spinach and almonds.
- 500 g ricotta and parmesan ravioli (buy ready made from supermarkets or delis)
- 20 g butter
- ¼ cup silvered almonds (35 g)
- 400 ml cream
- 2 cloves garlic, crushed
- 2/3 cup Parmesan cheese (80 g), finely grated
- Freshly grated nutmeg, to taste
- 125 g baby spinach
Cook the ravioli in a large pan of well-salted boiling water until al dente; drain.
Melt the butter in a large frying pan; add the silvered almonds. Cook, stirring, over medium heat until the almonds are browned lightly. Transfer to a plate.
Add the cream and garlic to the same large fry pan. Simmer until cream mixture is reduced by half, taking care it does not bubble over the top of pan.
Add half the Parmesan, nutmeg and spinach to the cream sauce. Simmer, tossing the spinach until just wilted. Season to taste with salt and freshly ground black pepper.
Add drained ravioli to pan and stir gently to coat the ravioli in the sauce.
Serve in warmed pasta bowls, sprinkled with almonds and remaining Parmesan.
Photo: Bauer/Brett Stevens