Spinach & Ricotta Ravioli

Bring a medium saucepan of salted water to the boil. Roughly chop the parsley. Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and a pinch of chilli flakes (if using) to the pan and cook, stirring occasionally, until golden, 2-3 minutes. Season with salt and pepper and transfer to a bowl. Stir through the parsley and set aside.

Finely chop the garlic (or use a garlic press). Wipe out the pan and return to a medium high heat with a drizzle of olive oil. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the diced tomatoes with garlic and olive oil, balsamic vinegar and the kalamata olives. Stir to combine, reduce heat to medium and simmer until just thickened, 4-5 minutes.

While the sauce is simmering, add the spinach and ricotta ravioli to the saucepan of boiling water and cook until ‘al dente’, 2 minutes. Reserve some pasta water (2 tbs for 2 people / 4 tbs for 4 people) and drain. Add a small drizzle of oil to prevent the pasta sticking together.

When the veggies are finished, add to the frying pan and stir to combine. Add the spinach and ricotta ravioli and the reserved pasta water to the pan and stir to combine. Season to taste with salt and pepper.