Classic Stromboli
A golden baked stromboli packed with mozzarella, pepperoni and peppers, sliced for an easy crowd-pleasing dinner.
Spinach & Ricotta Ravioli
Experience the delightful blend of creamy ricotta and fresh spinach in our Spinach and Ricotta Ravioli. This vegetarian dish combines the smooth texture of ricotta cheese with the wholesome goodness of spinach, enhanced with subtle notes of garlic, nutmeg, and Parmesan for a rich depth of flavour.
Each ravioli promises a burst of creamy filling, perfectly complemented by your choice of a simple tomato sauce or just a drizzle of olive oil and extra grated Parmesan. A classic choice for those seeking a satisfying, meat-free option.
Method
30m1h
- Mix ricotta cheese, chopped spinach, minced garlic, grated nutmeg, and Parmesan cheese.
- Prepare the pasta dough and roll it out thinly.
- Spoon the filling onto the dough, cover with another layer of dough, and shape the ravioli.
- Seal the edges of the ravioli and cook in boiling water until they rise to the surface, about 4 minutes.
- Serve with a choice of tomato sauce or a drizzle of olive oil and sprinkle with more Parmesan.
Ingredients
- 2 cloves Garlic minced
- 50g Parmesan plus extra for serving grated
- 200g Spinach chopped fresh
- 1ml Nutmeg grated
Notes
Sauté spinach with garlic first to remove excess moisture from the filling.
Let the filling cool before stuffing ravioli so the pasta stays easy to seal.
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