Naked spinach ravioli with macaroni and vegetable arrabiata dressing


Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

In this recipe the ravioli filling is detached from its pasta casing, which is: served alongside in the form of macaroni. These are the lightest of spinach dumplings imaginable, topped with a deliciously spicy dressing.


  • 350 g fresh spinach, washed and stalks removed
  • 190 g good-quality ricotta cheese, well drained
  • 1


Cook the spinach in a heated frying pan until wilted in its own juices. Transfer to a colander and squeeze out any excess liquid. Place in a blender and blitz to a pur6e. Transfer to a bowl. Add the ricotta, egg, flour and parmesan, season with salt, pepper, and nutmeg and stir. (If it’s too dry add 2 tablespoons of cold water.) Cover with clingfilm and refrigerate for 1 hour.

For the d