White Truffle Ravioli with Spinach & Parmesan

White Truffle Ravioli

with Spinach & Parmesan

10 MIN
$19.99 2 Servings
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From the Test Kitchen

Our decadent ravioli are filled with five delicious cheeses: ricotta, mozzarella, parmesan, provolone, and asiago! Here, we're tossing them with fresh spinach, smooth mascarpone, and our rich white truffle butter, then garnishing with some more parmesan cheese for good measure.

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Dietary Information

  • Nutrition
  • Calories
    700 Cals (est.)
White Truffle Ravioli with Spinach & Parmesan
  • ¾ lb Five Cheese Ravioli
  • 1 oz White Truffle Flavored Butter
  • 3 oz Baby Spinach
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Mascarpone Cheese

Tips from Home Chefs

1 Cook the ravioli

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the ravioli and cook 3 to 4 minutes, or until the ravioli float to the top of the pot. Turn off the heat. Reserving 1/4 cup of the ravioli cooking water, drain thoroughly and return to the pot.

2 Finish the ravioli & serve your dish

Meanwhile, wash and dry the spinach. To the pot of cooked ravioli, add the spinach, butter, mascarpone, and half the reserved ravioli cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the ravioli are coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Serve the finished ravioli garnished with the parmesan. Enjoy!

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