Ravioli pesto spinach ham
Ingredients
| 500 g | fresh ricotta ravioli |
| 30 g | baby spinach leaves |
| 150 g | bought basil pesto |
| 100 g | ham, thinly sliced |
| 1 clove | garlic, crushed |
| to serve | finely grated parmesan, to serve |
Instructions
Amount for 4 servings.
- Cook pasta in a large saucepan of boiling salted water according to packet instructions.
- Drain pasta well, reserving 60ml of cooking liquid. Return to pan.
- Toss spinach, pesto, ham, garlic and reserved liquid through hot pasta. Season to taste.
- Serve pasta topped with finely grated parmesan and accompany with a green salad.