Ricotta & Butternut Ravioli

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Allergens

Raw ingredient energy · 6 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

As printed on the card — cooked dish, per 100g

Kept for reference. It describes the finished dish by weight, so it can't be turned into a per-person figure without knowing what the dish weighs once it's cooked.

Method

1. Get the Water on the Boil & Crisp Up the Nuts

   Place a pot for the ravioli over a high heat, fill with salted water, and leave to come to the boil. Place a pan that has a lid over a medium heat. When hot, toast the hazelnuts for 4-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.

2. Ravishing Ravioli

   When the water is boiling, cook the ravioli for 2-3 minutes until it begins to float and is heated through. Drain on completion and toss through a small drizzle of oil to prevent sticking.

3. Sizzle the Sauce

   Return the pan to a medium-high heat with 100g of butter. Once foaming, add in the chopped sage and cooked ravioli. Fry for 2-3 minutes until the sage is crispy and the ravioli is golden, shifting occasionally. Transfer to a bowl, making sure to pour in all the buttery sauce! Toss through the chopped hazelnuts, a squeeze of lemon juice, and some seasoning. Cover to keep warm and set aside for serving.

4. Warm & Nourishing

   Return the pan to a medium-high heat with another drizzle of oil or knob of butter. When hot, sauté the rinsed spinach and drained cannellini beans for 2-3 minutes until the spinach is wilted and the beans are heated through. Add in the chopped parsley, the juice of 2 lemon wedges, and the zest to taste. Toss to combine, season, and remove the pan from the heat.

5. Would You Look at That?

   Make a bed of lemony spinach and beans, and top with the ravioli and burnt butter sauce. Scatter with the hard cheese ribbons and get ready for a scrumptious meal!

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