🍲 Creamy Spinach Ravioli Bake with Pecorino

Name: Creamy Spinach Ravioli Bake with Pecorino
Total time: 35 min
Yield: 4 servings
Ingredients: 500 g Fresh spinach ravioli; 250 ml Heavy cream; 200 g Fresh ricotta; 50 g Parmesan, grated; 10 g Fresh basil; 10 g Garlic, pressed; 1 g Nutmeg, ground; 15 ml Olive oil; 5 g Salt; 2 g Black pepper

620 kcal · 35 min · 4 servings

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Ingredients

500 g Fresh spinach ravioli
250 ml Heavy cream
200 g Fresh ricotta
50 g Parmesan, grated
10 g Fresh basil
10 g Garlic, pressed
1 g Nutmeg, ground
15 ml Olive oil
5 g Salt
2 g Black pepper

Instructions

1. Preheat the oven to 200 degrees Celsius top/bottom heat.
2. Heat the olive oil in a large pan over medium heat.
3. Sauté the pressed garlic for 30 seconds until fragrant.
4. In a bowl, mix the cream, ricotta, half of the Parmesan, nutmeg, salt, and pepper.
5. Place the ravioli in a large baking dish and pour the cream mixture over them.
6. Sprinkle the remaining Parmesan and the crumbled basil leaves on top.
7. Loosely cover the dish with aluminum foil and bake the ravioli for 20 minutes.
8. Remove the aluminum foil and bake for another 10 minutes until the surface is golden brown.

Nutrition per serving

kcal: 620
Protein: 28 g · Fett/Fat: 32 g · Carbs: 65 g