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                                    Otis
                                
                            Gluten-free ravioli with spinach, cream and lemon
ravioli gluten free with lemon, spinach and cooking cream.
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                    Ingredients
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.
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Nutrition
                                425Calories
                            
                            
                                Sodium25% DV600mg
                            
                            
                                Fat31% DV20g
                            
                            
                                Protein38% DV19g
                            
                            
                                Carbs13% DV39g
                            
                            
                                Fiber28% DV7g
                            
                        
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