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The Leon young chefs competition



sPICY SPiNAch And RIcotTa RaVIOLi

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First dish

First dish

0

Ingredients

250 g pack of spinach and ricotta ravioli
400 g can of chopped Italian tomatoes
2 tbls olive oil
2 garlic cloves
Chilli flakes a few pinches
Dried mixed herbs
Basil to garnish
Parmesan to garnish and to enhance flavour
Pink Himalayan Salt to taste (most nutritional salt)

Why did Maryam make this dish?

How to make Spicy Spinach and Ricotta Ravioli

Heat 2 tablespoons of olive oil in a pan. Chop two garlic cloves and toss it in heated oil until slightly light in colour then add chilli flakes. In the meantime boil the spinach and ricotta ravioli for 3 mins in a separate pan, drain well. Add 400 g Italian chopped tomatoes and 1/2 TSP or less salt (according to preference) into heated oil. Stir well to mix the ingredients in the pan. Toss in the boiled pasta and heat up the ingredients in medium heat until piping hot. Take out the ravioli in a nice serving dish. Garnish with fresh basil leaves, dried mixed herbs and grated parmesan cheese and enjoy!
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