🍽️ Serves: 2
🔪 Prep time: 5 mins
🔥 Cook time: 10 mins
✅ No added sugar and no seed oiIs
Our High Protein Ravioli takes centre stage in this quick and indulgent dish! High protein, low carb fresh egg pasta, with a creamy spinach and ricotta filling, coated in a rich, glossy butter emulsion that clings onto every parcel. Finish with a generous grating of Parmesan for a perfect weekday dinner! Easy, packed with protein and what’s more is it’s as good as the full carby cousin - you’ve got to try it to believe it!
Ingredients
- 1 pack of fu:di High Protein Spinach & Ricotta Ravioli (300g)
- 120g unsalted butter, cold and diced
- 2 tbsp grated Parmesan cheese (plus extra for garnish)
- Sea salt and cracked black pepper
Let's Begin!
Cook the Ravioli
Step 1
Bring a large pot of water to the boil and salt it like the sea. Gently add the ravioli and cook for 6-8 minutes. Reserve some of the pasta water, then use a slotted spoon to transfer the ravioli to a frying pan over medium heat.
Make the Butter Sauce
Step 2
Add 2-3 tablespoons of the reserved pasta water to the pan. Let it reduce slightly, then add the cold, diced butter. Gently shake the pan and stir continuously to emulsify the sauce. This creates a luscious, silky coating for the ravioli. Season generously with sea salt and cracked black pepper.
Plate & Garnish
Step 3
Plate the ravioli in warmed pasta bowls. Spoon over any remaining butter sauce from the pan, then finish with a generous sprinkle of freshly grated Parmesan. Add a final crack of black pepper for that extra zing.
Serve!
Dive into this decadent dish and let each bite melt in your mouth. A glass of crisp white wine pairs beautifully with this ravioli – it’s simple, elegant, and utterly delicious.
Chef's Tip!
For a pop of freshness, garnish with chopped parsley or a squeeze of lemon zest before serving. Want a nutty twist? Add a handful of toasted pine nuts for an extra crunch 🙌
