Ingredients

Method

• 1 x 250 g pack Woolworths fresh spinach-and-ricotta ravioli
• 1 x 250 g pack butternut pansotti
• For the Gorgonzola cream sauce:
• 2 cloves garlic, sliced
• 50 g capers
• 1 T olive oil
• 2 cups cream
• 70 g Woolworths Italian semi-soft Gorgonzola
• sea salt and freshly ground black pepper, to taste
• For the lemony greens:
• 1 T olive oil
• 100 g butter
• 400 g baby spinach
• 1 lemon
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Cook the ravioli and pansotti until al dente in salted boiling water, about 3–5 minutes.

2. To make the sauce, pan-fry the garlic and capers in the olive oil until crispy and fragrant. Add the cream and reduce for 5–10 minutes. Melt in the Gorgonzola and season to taste. Add the pasta to the warm sauce in the pan, then carefully fold in to coat.

3. To make the lemony greens, heat the olive oil and butter in a pan and add the spinach. Fry until wilted and add a squeeze of lemon juice. Serve with the pasta and sauce.

Find more pasta recipes here. 

Photograph: Sadiqah Assur-Ismail 
Food Assistant: Claire-ellen Van Rooyen