Buitoni
Buitoni Spinach & Ricotta Ravioli
What it is
This is a type of fresh pasta. It consists of square-shaped pasta pockets filled with a creamy mixture of ricotta cheese and chopped spinach. The pasta dough is typically made from durum wheat flour and eggs, giving it a tender texture when cooked. The filling offers a mild, slightly tangy flavor from the ricotta, balanced by the earthy notes of the spinach. It is a convenient and flavorful option for a quick meal.
How people cook with it
Ravioli is a versatile pasta that can be served with a variety of sauces. It is a popular choice for weeknight dinners.
- With marinara sauce
- With pesto
- With butter and sage
- In a light broth
To prepare, bring a large pot of salted water to a rolling boil. Carefully add the fresh ravioli, ensuring they do not stick together. Stir gently to prevent them from settling at the bottom of the pot. Cook for the time indicated on the package, usually just a few minutes, until the ravioli float to the surface and the pasta is tender. Drain them carefully and toss immediately with your chosen sauce or a drizzle of olive oil.
How it differs from similar foods
Compared to dried ravioli, fresh ravioli cooks much faster due to its higher moisture content. The texture is also generally softer and more delicate. The filling in fresh ravioli often has a creamier consistency than that found in dried varieties, which can sometimes be more crumbly.
Who it is for
Home cooks looking for a quick and satisfying pasta dish.
How to keep the rest
After opening, refrigerate any unused ravioli promptly. It is best to consume them within a few days for optimal freshness and texture. Ensure the package is sealed tightly to prevent the pasta from drying out or absorbing odors from the refrigerator.