Spinach & Ricotta Girasole


Simple stuffed ravioli made with a creamy ricotta spinach blend in a delicious butter sauce.


  • 9 oz of Giovanni Rana Girasole spinach and ricotta Ravioli
  • 5 oz fresh baby spinach
  • 3 oz ricotta cheese
  • 3 oz butter
  • 3 oz vegetable stock
  • 7 oz grated Parmigiano Reggiano
  • Salt & black pepper

Step by Step Instructions

  1. Boil salted water and cook Girasole for 2 minutes.
  2. While the pasta is cooking, make the sauce with vegetable stock and butter.
  3. Add pasta to the sauce, fresh baby spinach and grated Parmigiano Reggiano.
  4. Serve the pasta on a plate and top with some Ricotta flakes and grated Parmigiano Reggiano.

Back to recipes