This Spinach & Ricotta Ravioli is filled with creamy ricotta, fresh spinach, a blend of parmigiano Reggiano and pecorino Romano cheeses, a pinch of nutmeg and a dash of love.
For best results we highly recommend following these cooking instructions:
Add (300g) package of frozen pasta to 4 L (16 cups) of salted, rapidly boiling water.
Stir to prevent the pasta from sticking together.
Cook for 2-3 minutes or until preferred al dente texture. Don't overcook.
Strain, immediately toss with your favourite sauce and serve.
