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Ravioli with rocket and ricotta

Ravioli with rocket and ricotta
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Ravioli with rocket and ricotta

Ingredients

  • 2 x 375g packets fresh ravioli
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, crushed
  • 200g ricotta, crumbled
  • 120g baby rocket
  • 2 tablespoons shaved parmesan
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Method

  1. Cook ravioli in a large saucepan of boiling, salted water according to packet directions. Drain.
  2. Heat same saucepan for 30 seconds on medium to high. Add 1 tablespoon of oil and cook garlic for 30 seconds, stirring, until fragrant. Reduce heat to low and return ravioli to pan with ricotta and remaining oil. Toss until heated through.
  3. Transfer to a serving bowl and toss through rocket and parmesan. Season to taste and serve immediately.
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