Ravioli with spinach and sage
Ingredients
Serves 4
Cooking time: Less than 30 minutes
- 500g vegetarian ravioli
- 300ml cream ¼ cup (20g) finely grated parmesan cheese
- 100g baby spinach leaves
- 1 tablespoon small sage leaves salt and freshly ground black pepper
- 2 tablespoons pine nuts, toasted
- 2 tablespoons finely grated parmesan, extra
Method
Cook the ravioli in a large saucepan of boiling salted water, uncovered, until just tender; drain.
Meanwhile, place cream and parmesan in a small saucepan; bring to the boil. Reduce heat, simmer, uncovered, for about 5 minutes or until cream mixture thickens.
Toss ravioli with cream mixture, spinach, sage and salt and pepper to taste.
Divide among serving plates, top with pine nuts and extra parmesan.