Sometimes I wait for inspiration to find me when I am travelling and scouring foreign supermarkets for supplies. I made this recipe one night in Poland after visiting their equivalent of Aldi and finding the most vibrant looking hand-made basil pesto. I hadn’t planned on eating pasta, but with my find in hand, I built the meal around it.
The great thing about fresh filled pasta is that it literally cooks in minutes, saving you time and gas, both important after a long hard day’s ride. Not only is this a great meal for on the road, it makes an excellent, tasty dinner any night of the week.
400gm packet Spinach and Ricotta ravioli
80gm basil pesto
200gm spinach leaves
100gm fresh goats cheese
- Bring a pot of water to the boil. Add pasta and cook according to the directions. Drain, set aside.
- Heat a fry pan over medium heat, add pesto and spinach. Stir pesto gently until heated through and spinach is wilted. Add pasta to the fry pan and toss in pesto to coat.
- Divide pasta between plates, scatter over goats’ cheese and lots of cracked black pepper.
- Any variety of filled pasta can be used including meat fillings
- If fresh pasta is not available, look through the freezer section for a frozen alternative
- Red pesto made from sun-dried tomatoes can be used in place of basil
- If you find goats cheese too strong, use soft Danish style fetta