Serves: 4 | Total Time: 25-30 minutes
A simple, comforting dish - soft ravioli served with a rustic tomato sauce and wilted spinach. Clean, balanced, and full of flavor.
Ingredients
- 10 oz fresh ravioli
- 1 (14 oz) can La Fonte Polpa
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 small onion, finely chopped
- 1 garlic clove, chopped
- 5 oz fresh spinach
- Sea salt and freshly ground black pepper
- ¼ cup grated Parmesan
- Zest of ½ lemon
Method
- Heat the EVOO in a pan over medium heat. Add the onion and cook until soft, then add the garlic.
- Add the La Fonte Polpa, season with salt and pepper, and let simmer for about 8–10 minutes.
- Add the spinach and cook until just wilted.
- Meanwhile, cook the ravioli according to package instructions. Drain gently.
- Spoon some of the sauce onto a plate, add the ravioli, then top with more sauce.
- Finish with Parmesan and a light grating of lemon zest.
Serving Suggestions
Serve immediately, with extra Parmesan if you like.
In Italian cooking, dishes like this are kept simple - a good tomato sauce, a handful of greens, and fresh pasta, combined just before serving so the textures stay distinct.
