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Spinach Ravioli with Crispy Salami

Spinach Ravioli with Crispy Salami

Spinach Ravioli with Crispy Salami

3 Easy Steps to a Delicious Dinner

Recipe Development TeamPublished on November 18, 2024

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A few minutes in a hot pan is all it takes to transform diced salami into the crispy, punchy, and ultra-savory topping of your dreams. You’ll crisp up that salami and sprinkle it over rich, comforting spinach-ricotta ravioli tossed in a creamy garlic sauce with fresh tomato. A side of buttery toasted baguette completes the meal.

Tags:

Quick

•Easy Prep & Clean

•New

•Family Friendly

Allergens:

Milk

•Soy

•Wheat

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

2 ounce

Diced Salami

1 teaspoon

Chili Flakes

4 ounce

Cream Sauce Base

(Contains: Milk)

1 unit

Tomato

1 unit

Demi-Baguette

(Contains: Soy, Wheat)

1 teaspoon

Garlic Powder

9 ounce

Spinach and Ricotta Ravioli

(Contains: Milk, Wheat, Eggs)

Not included in your delivery

Salt

Pepper

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories730 kcal

Fat37 g

Saturated Fat19 g

Carbohydrate62 g

Sugar6 g

Dietary Fiber4 g

Protein25 g

Cholesterol155 mg

Sodium1460 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Paper Towel

•Whisk

Instructions

Prep & Cook Salami

1

• Wash and dry produce. Dice tomato into 1⁄4-inch pieces. • Heat a large dry pot over high heat. Add salami and cook, stirring occasionally, until slightly crispy, 3-5 minutes. Turn off heat. Transfer to a paper-towel-lined plate. Wipe out pot.

Cook Ravioli

2

• In pot used for salami, whisk together cream sauce base, garlic powder, and 3⁄4 cup water (1 1⁄4 cups for 4 servings) over high heat. Bring to a boil. • Once boiling, reduce heat to medium. Stir in tomato and ravioli; cover and cook, stirring occasionally, until ravioli are al dente and sauce has thickened, 5-6 minutes. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash of water.

Finish & Serve

3

• Meanwhile, cut baguette in half lengthwise and toast until golden brown. Spread with 1 TBSP butter (2 TBSP for 4 servings). Halve on a diagonal. • Divide ravioli between shallow bowls; top with crispy salami and as many chili flakes as you like. Serve with buttery toast on the side.

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