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