Ingredients
Units
Scale
- 1 portion homemade bolognese
- 1 packet spinach & ricotta agnolotti or ravioli
- 120g baby spinach leaves
- 375g ricotta
- 200g mozzarella, grated
Instructions
- Preheat oven to 180°C.
- In a large bowl, gently combine the ravioli, ricotta and spinach.
- Spread one-third of the bolognese over the base of a large baking dish.
- Spoon over the ravioli mixture.
- Top with the remaining bolognese.
- Sprinkle with mozzarella.
- Cover with foil and bake for 40 minutes.
- Remove the foil and bake for another 5–10 minutes, until golden.
- Serve warm.
Notes
- Fresh ravioli or agnolotti both work beautifully.
- Swap spinach and ricotta for your favourite filled pasta.
- Great served with a simple salad or steamed greens.
- Perfect for using leftover homemade bolognese.