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Spinach Ravioli Bliss with Pine Nuts & Walnuts

Ready for a quick and delicious meal that you can take anywhere? This Spinach Ravioli Bliss with Pine Nuts & Walnuts contains fresh flavors and is ideal for lunch at work or a picnic with friends. Get ready to enjoy this easy and delicious crunchy recipe that you'll love anytime, anywhere!

Created by:
25 mins
Easy
4 SERVERS

Nutrition per serving

Energy

957.5 kcal

Fat

59.1 g

Saturates

11.1 g

Carbs

81.7 g

Sugars

5.5 g

Fiber

10.2 g

Protein

36.1 g

Salt

600 mg

Nutrition per serving

Energy

957.5 kcal

Fat

59.1 g

Saturates

11.1 g

Carbs

81.7 g

Sugars

5.5 g

Fiber

10.2 g

Protein

36.1 g

Salt

600 mg
0%

PREP TIME

15 min

0%

COOK TIME

10 min

0%

TOTAL TIME

25 mins

Ingredients

For the mini spirals:

Method

    1. Cook the ravioli for the time indicated on the package in a pot with plenty of boiling water to which we have previously added a little salt.
    2. Meanwhile, melt the margarine in a frying pan and brown the garlic cloves and half a spring onion, all finely chopped.
    3. Add the chopped walnuts and pine nuts and toast for a couple of minutes.
    4. Pour in the aromatic herbs, the cooked pasta and a couple of tablespoons of cooking water and stir to bring out all the aromas and to form a silky sauce. Set aside.
    5. Prepare the vegan parmesan cheese by grinding the cashew nuts with the nutritional yeast, salt and garlic powder in a blender until obtaining a grainy texture, like grated parmesan cheese.
    6. Serve the ravioli, add olive oil and sprinkle with the vegan parmesan.
    7. Finish with lemon zest, freshly ground pepper and thyme for garnish.

Tips

What stands out is the sauce, and it can be served with all kinds of pasta and even add some finely chopped vegetables such as zucchini, if you don’t use a stuffed pasta.

Ingredients

For the mini spirals:

Method

    1. Cook the ravioli for the time indicated on the package in a pot with plenty of boiling water to which we have previously added a little salt.
    2. Meanwhile, melt the margarine in a frying pan and brown the garlic cloves and half a spring onion, all finely chopped.
    3. Add the chopped walnuts and pine nuts and toast for a couple of minutes.
    4. Pour in the aromatic herbs, the cooked pasta and a couple of tablespoons of cooking water and stir to bring out all the aromas and to form a silky sauce. Set aside.
    5. Prepare the vegan parmesan cheese by grinding the cashew nuts with the nutritional yeast, salt and garlic powder in a blender until obtaining a grainy texture, like grated parmesan cheese.
    6. Serve the ravioli, add olive oil and sprinkle with the vegan parmesan.
    7. Finish with lemon zest, freshly ground pepper and thyme for garnish.

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Copyright © 2024International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok