Filter
Reset
Sort ByRelevance
Otis
Gluten-free ravioli with spinach, cream and lemon
ravioli gluten free with lemon, spinach and cooking cream.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
30 minMain dishQuinoa, pine nuts, Red onion, winter carrot, traditional olive oil, chicken breast, currants, fresh leaf spinach,pilav of quinoa -
15 minMain dishyellow bell pepper, sundried tomatoes in oil, butter or margarine, Spinach, veal oysters, capers, salt and pepper,veal escalope with stir-fried spinach and caper gravy -
20 minMain dishalmond shavings, peanut oil, sunflower oil, oriental wok vegetables, Dutch wok vegetables, wok sauce sweet and sour, flat bread with garlic and coriander, lemon juice, curry powder, honey, Spinach,vegetable wok with naan bread -
50 minMain dishgarlic, traditional olive oil, dried Italian herbs, chicken breast, onion, tomato, ciabatta, arugula,oven chicken with tomatoes and arugula
Nutrition
425Calories
Sodium25% DV600mg
Fat31% DV20g
Protein38% DV19g
Carbs13% DV39g
Fiber28% DV7g
Loved it