Ricotta Spinach Ravioli

with Sundried Tomato Pesto Broth
  • Vegetarian icon

    Vegetarian

Tender spinach and creamy ricotta fill our homemade ravioli, which we top with a savory sun-dried tomato broth and punctuate with English peas. A farmers' market fresh tricolor salad with tomatoes, Persian cucumbers, and red onions that makes for the perfect companion to this classic Italian meal.

Ingredients

  • spinach ricotta ravioli
    (Baby spinach, ricotta cheese with herbs, wrapped in egg flour dough [flour, eggs, water, salt]) (Baby kale with mozzarella cheese wrapped in gluten free pasta dough (gluten free flour, olive oil, water, salt), Parmigiano-Reggiano, extra-virgin olive oil)

    veggie broth
    (Fennel, leeks, garlic, onion, white wine, tarragon, thyme)

    sun-dried tomato pesto
    (NUT FREE: Sun-dried tomato, olive oil, Parmesan cheese)

    english peas

    grated parmesan

  • tricolor salad mix

    persian cucumbers

    grape tomatoes

    balsamic vinaigrette
    (Aged balsamic vinegar, organic extra-virgin olive oil, shallots, red wine vinegar, lemon juice, salt)

Kids icon

Getting Your Kids Involved:

Kids can help make the salad and be in charge of putting Parmesan on top of the pasta. 

Encouraging Picky Eaters:

For diners who prefer plain pasta, or pasta with a classic tomato sauce, make sure to set some of the plain cooked ravioli aside. Encourage them to try one with the pesto broth. They may not know what they’re missing!

Instructions

1Step One

Wash and dry all non-prepped produce. Fill a large pot two thirds of the way up, cover and bring to a boil over high heat.  Once at a boil, season lightly with salt, and then carefully place the ravioli into the pot. Gently stir to ensure that they do not stick together, and then return to a boil. Cook until ravioli are floating, about 4-5 min total*. While the ravioli are cooking, place the veggie broth into a large saucepan and set over high heat. Bring to a boil and then whisk in the pesto, followed by the English peas. 

2Step Two

Return the broth to a boil. Using a slotted spoon, gently transfer the ravioli into the broth. Gently swirl the broth to cover the ravioli. Place several ravioli on each plate along with some peas, pesto broth, and grated Parmesan. 

3Step Three

Place the tricolor salad mix into a large bowl. Thinly slice the cucumber into coins, halve the tomatoes and add them both to the salad. 

4Step Four

Shake the balsamic vinaigrette well and drizzle it over the salad to taste. Gently toss and adjust seasoning with salt if desired. Serve the ravioli accompanied by the salad and the shaved Parmesan on the side as a garnish. Enjoy! 

Tips icon

Tips

  • *When removing the ravioli from the water, a slotted spoon is preferable to a colander, as hand made ravioli are delicate and are likely to break if they’re poured from the pot.
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