This easy meal takes about 10 minutes, plus the time it takes to boil water. You can use tortellini instead of ravioli. I usually go with the plain cheese or cheese and spinach flavor, but you can choose whatever flavor you like! For the spinach, try a blend of spinach and arugula to add extra flavor.
Serves: 4 to 6
Time: Less than 30 minutes
Ingredients
1 pkg of ravioli (your choice of flavor)
Kosher salt
1/4 cup pine nuts
8 oz baby spinach
3 Tbsp extra virgin olive oil, plus more for drizzling
6 oz Parmesan or Pecorino Romano cheese, shaved or grated
Directions
In a small skillet over medium heat, warm the pine nuts, tossing occasionally, until fragrant and toasty.
Bring a large pot of salted water to a boil. Cook ravioli according to package directions. When there is one minute left of cook time, add the spinach into the water with the ravioli. Drain everything and transfer to a large bowl. Add the 3 Tbsp of olive oil, half of the pine nuts, and half the cheese. Gently toss to coat. Serve with the remaining pine nuts, cheese, and a drizzle of oil atop each serving.
Visuals
The ingredients.
Toasted pine nuts.
Cooking the ravioli and spinach. When draining the pasta and spinach, I like to use what's called a spider strainer, similar to this one. I can just transfer the food directly to the bowl this way. I also don't have to dirty a colander or make room in my sink to drain the water! Get yourself a spider. (Not an affiliate link because I'm not famous ... yet.)
At the risk of sounding like Ina Garten (love her!), make sure you use good olive oil.
You can plate individual servings from the bowl you used to toss everything together. Or, you can show as much love to this ridiculously easy meal as you would a meal that took all day and put it on a nice platter and serve it family style.
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