New from Fiona’s kitchen
Creamy spinach ravioli
Mix everything together and your filling is ready for the most beautiful ravioli.
Here’s what you need
- Fresh spinach12–14 oz
- Full-fat ricotta15 oz
- LemonZest of 1 + 1 tsp juice
- Salt and pepperTo taste
- Shredded Parmesan½ cup
- Egg yolk1
- Nutmeg¼ tsp
- Garlic, grated1 clove
Fiona loves serving this with brown butter and sage, or a light lemon-butter sauce.
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