Ravioli Spinach & Ricotta

Ravioli Spinach & Ricotta

250 Grams

LivFresh ravioli is freshly made and as promised, always free from chemicals and preservatives. So now, make Wednesday nights - Ravioli Nights!


Ingredients: Soft-wheat flour, Durum-wheat, Semolina and Egg yolks, geneously filled with Ricotta Cheese and Spinach

  • Why Choose Fresh?

    Fresh pasta is often lauded as superior to dried pasta as they represent superior taste and quality. Freshly-made products are wholesome, healthier, more flavoursome, and free of troublesome preservatives.

    At Livfresh we belive nothing beats fresh, handmade pasta paired with a delicious artisanal sauce. Delicate and Tender. Perfectly Suited for Lighter and Creamy Sauces. Cooks in half the time as compared to dry pasts, making it a super quick, delicious, and hearty meal.

  • Cooking and Storing


    Always store the Ravioli in the Freezer,  don't defrost it before cooking. 


    How to cook Fresh Ravioli

    • Bring a large pot of water to a boil and add salt.
    • Add Ravioli to boiling water. 
    • Cook Ravioli 3 to 4. When Ravioli floats is ready. Do not rinse.
    • Remove from water, toss Ravioli with olive oil or sauce 
    • Salty water and cooking time are the secret for a perfect al dente Ravioli Dish. Salting water will ensure that the whole pasta dish taste good.
    • If you want to try baking your ravioli, spoon a thin layer of sauce on the bottom of a baking pan, layer with uncooked ravioli and then spoon a little more sauce on top.
  • Ravioli with Garlic-Herb Oil



    1/4 cup olive oil

    1 large clove garlic

    1/4 tsp. crushed red pepper flakes

    1/4 c. flat leaf parsley

    2 tbsp. snipped chives




    Cook the ravioli, drain and return them to the pot.

    Meanwhile, in a small saucepan, heat the oil, garlic and crushed red pepper flakes over medium heat until the garlic turns light golden, about 1 minute. Remove from heat and add to the ravioli. Add the chives, parsley and 1/4 tsp salt and gently toss to combine. Enjoy!





  • Tomato Cream Sauce for Ravioli


    • 2 1/2 cups tomato puree 
    • 1 carrot quartered
    • 1 small stalk celery quartered
    • 2 tablespoons butter
    • 1/2 teaspoon salt
    • 1 1/2 cups - 2 cups water 
    • 1/4 cup whole cream 


    For Sauce 

    • In a medium to large pot add butter, tomato puree, carrot, celery,water and salt, stir and cook on low to medium heat, half covered till thickened, for approximately 30-40 minutes, stirring occasionally

    • Once thickened add the cream ,stir to combine and cook for about 1 minute, turn off heat.

    • Serve over cooked ravioli or pasta.

    • Enjoy!