| | Gluten-free spinach and ricotta ravioli with tomato sauce
Gluten-free spinach and ricotta ravioli with tomato sauce
Gluten-free spinach and ricotta ravioli with tomato sauce 4.3-5 9
  • Calories: 1703 kj
  • Fat: 10.4g
  • Carbohydrates: 58.7g

How to Make:

  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender. Drain. Return to pan. Cover to keep warm.
  2. Meanwhile, combine oil and vinegar in a large bowl. Add tomato, capers, parsley and basil. Toss to combine. Season with salt and pepper.
  3. Add ravioli to tomato mixture. Stir to combine. Spoon into bowls, serve.
Time for preparing:
5 min.
Servings:
4

Ingredients:

  • 375g frozen gluten-free spinach and ricotta ravioli (see note)
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 600g ripe tomatoes, chopped
  • 1 tablespoon drained capers, chopped
  • 1/4 cup fresh flat-leaf parsley leaves, chopped
  • 1/4 cup fresh basil leaves, chopped
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