20 minutes
Cook Time
10 minutes
Cooking Level


  • For the sauce:
  • 2 10 oz Pure Flavor® OMG Tomatoes, halved
  • 4 thyme sprigs
  • 4 cloves garlic, slivered
  • 2 tbsp butter
  • 2 tbsp extra-virgin olive oil
  • For the pasta:
  • 2 cloves garlic, minced
  • 1 egg yolk
  • 1 pkg fresh pasta sheets, cut into squares
  • 2 cups spinach
  • 1 cup ricotta cheese
  • ¼ cup Parmesan cheese, grated
  • ⅓ cup pine nuts, toasted
  • 1 tbsp extra-virgin olive oil
  • ¼ tsp freshly grated nutmeg
  • Basil leaves, for garnish
  • Salt & pepper, to taste


Step 1

For the pasta, heat oil over medium high heat. Add garlic and sauté until golden, then reduce heat to low and add spinach.

Step 2

Once wilted, remove from pan, squeeze out remaining liquid and roughly chop.

Step 3

Add spinach, ricotta, Parmesan, pine nuts, and nutmeg to bowl and mix well. Add salt and pepper to taste, then mix in egg yolk.

Step 4

To assemble the pasta, add a tablespoon of filling onto the square of dough, draping a second piece over top. Press down around edges to seal. Place on a baking sheet and freeze for 15 minutes.

Step 5

To make the sauce, heat butter and oil over low heat, add in garlic, thyme and tomatoes. Once browning begins, add in chilled ravioli.

Step 6

Cook ravioli on each side for about 2 minutes until golden.

Step 7

Serve warm and garnish with fresh basil.

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