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Amazing Spinach - Ricotta Filling For Your Ravioli And A Delicious Cream Sauce!!😋😋
Food & Drink
For filling: 2 cups freshly steamed spinach (16 cups washed leaves, about 5 pounds organic bunches), drained and squeezed dry 10 ounces ricotta cheese 1 ⅓ cups fresh, finely shredded Parmesan cheese, plus more for serving 1 large egg Salt and ground pepper
Finely chop the spinach; place in a bowl. Add cheeses, egg, salt and pepper, and mix well.
For sauce: 1 tablespoon butter 1 tablespoon olive oil 1 large onion (8 ounces), finely chopped 3 cups dry white wine 10 branches fresh basil leaves, removed, washed and shredded 2 cups heavy cream Salt and freshly ground pepper
Melt the butter in the oil in a large skillet over medium-high heat and add the onion. Sauté until softened and caramelized, about 8 minutes. Add the wine and 1 cup water and stir until boiling. Add half of the shredded basil and boil until reduced to 1 1/2 cups, about 20 minutes.
Stir in the heavy cream and boil until reduced to 2 1/2 cups, about 15 minutes. Stir in the remaining shredded basil and season with salt and pepper. And viola!! A tasty meal!! 😋😋😋