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Goats' cheese ravioli with spinach and roast tomatoes
Goats' cheese ravioli with spinach and roast tomatoes
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your pasta with ripe tomatoes and crunchy pine nuts for a gourmet twist.
Ingredients:
  • 12 vine-ripened cherry tomatoes*
  • 20ml (1 tbsp) extra virgin olive oil, plus extra to toss
  • 300g goats' cheese ravioli*
  • 125g baby spinach leaves
  • Pinch of grated nutmeg
  • 20.00 ml pine nuts, toasted
  • 40.00 ml shredded basil leaves
Instructions:
  • Preheat your oven to 200°C. Place the tomatoes in a roasting dish, generously drizzle with oil, season with salt and pepper, then roast for 5 minutes until they begin to wilt.
  • Follow the packet instructions to cook the ravioli, then toss them in a bit of oil. In a pan, wilt the spinach with a splash of water. Season it with salt, pepper, and nutmeg, then drain any excess water. Serve the ravioli with the seasoned wilted spinach and tomatoes.
  • Top with the pine nuts and fresh basil, then generously drizzle with the flavorful cooking juices from the tomatoes.

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