Gluten-free ravioli with spinach, cream and lemon

Name: gluten-free ravioli with spinach, cream and lemon
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 onion; 1 toe garlic; 1 el (olive oil; 600 g spinach (washed); 125 ml cooking cream; 500 g gluten free ravioli spinach ricotta; 1 lemon; 50 g Pecorino Romano

ravioli gluten free with lemon, spinach and cooking cream.

Ingredients

Kitchen Stuff

1 hand blender with high cup

Directions

Bring a generous pot of water for the ravioli to the boil. Meanwhile, chop the onion and finely chop the garlic.
Heat the oil in a stirring fruit the onion 4 min. Keep 1 handful of spinach behind.
Raise the heat and add the garlic first and then immediately the spinach in parts. Stir-fry 2 minutes until the spinach has shrunk.
Let the spinach drain in a sieve.
Put the stir-fried spinach in a high cup and add the cooking cream. Puree with the hand blender into a sauce.
Cook the ravioli in 4 minutes until al dente. Drain and spread over 4 bowls or deep plates.
Spoon the reserved spinach through the sauce and the sauce on the ravioli.
Grate the yellow skin of the lemon over the pasta, scrape the cheese over it and serve.