Spinach & Ricotta Ravioli With Chorizo & Sage
Walk down an international supermarket aisle anywhere in the world and chances are you will find either fresh (or frozen) spinach and ricotta ravioli that’s pre-made. Ready made ravioli is one of those staples that people love, and it’s easy to cook. You can cook it up with all sorts of sauces, but wanted to give you an alternative recipe that really elevates the ravioli to another level.
This is the latest in our series of recipes that have just 7 ingredients and which are ready in 30 minutes or less.
Forget just grabbing a jar of tomato sauce as an easy way of bringing this pasta to life. With a little extra effort, you’ll have a proper homemade, gourmet meal that’s ready in no time.
Spinach And Ricotta Ravioli: Ingredients
- Spinach and ricotta ravioli (fresh or frozen)
- Red peppers
- Red onions
- Fresh chorizo sausage (dried will also work)
Start by peeling and slicing the garlic as thin as you possibly can. Slice up the red peppers.
Heat a large frying pan and add olive oil before bringing it to a low to medium temperature. Add in the garlic, peppers and onions and cook them slowly for 10-12 minutes. You want to draw out the natural sweetness.
Chop up the chorizo sausage into small pieces. If you are using fresh sausage, it might be easier to remove the outside casing and roll the meat into small balls. Slice up the sage leaves.
When the red peppers and onions are soft and sweet, remove them from the pan and set to one side.
Heat the pan back up to a medium temperature and add in the sausages and brown them off. They’ll release their own fat, so there is no need for extra oil.
When they have been nicely browned, add in the sage leaves.
Pop in the butter and lower the temperature. You should cook it at this stage for 1-2 minutes, so that the butter starts to take on a brown nutty flavour.
Pop the ravioli into a large pot of boiling water. Follow the instructions on the packaging, but they shouldn’t take more than a minute or two to cook.
Add the peppers and onions back into the pan.
Strain the ravioli and add them to the pan. Toss everything around so that the entire dish is perfectly combined.
Serve it up piping hot! You probably won’t need any parmesan cheese due to the sheer amount of flavour from all these gorgeous ingredients. But hey, add it if you want!
You could just have simple spinach and ricotta ravioli, but this recipe is way better…
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