Ravioli with Spinach and Fennel
This easy ravioli with spinach and fennel recipe features buttery, nutty flavors and fresh lemon zest. A quick, vegetarian pasta ready in 20 minutes — perfect for weeknight dinners or date night at home.
Equipment
- knife
- cooking pan
- frying pan
Ingredients
- 9 oz fresh ravioli (mushroom or mozzarella filling)
- 1 fennel bulb (thinly sliced)
- 3.5 oz baby spinach
- 1½ tablespoon unsalted butter
- 1 lemon (zest + juice of half)
- ¼ cup shaved Parmesan cheese
- 2 tablespoon pine nuts
- salt and black pepper (to taste)
Instructions
- Toast the pine nuts: Heat a dry skillet over medium heat and toast the pine nuts, shaking often, until golden. Remove from the pan and set aside.
- Brown the butter: Add butter to a small saucepan over medium-low heat. Stir constantly until it foams and turns a light golden brown. Remove from heat and stir in lemon juice.
- Sauté the vegetables: In a large skillet, add a small knob of butter or a drizzle of olive oil. Sauté the sliced fennel for about 5 minutes until tender. Add spinach and cook just until wilted. Season with salt and pepper.
- Cook the ravioli: Meanwhile, bring a pot of salted water to a boil and cook the ravioli according to the package instructions (usually 3–4 minutes). Drain and toss immediately with the browned butter.
- Assemble: Divide the ravioli between plates, top with fennel-spinach mixture, and garnish with pine nuts, Parmesan shavings, and lemon zest.