spinach and pesto ravioli with kale

As a beginner cook, it’s really difficult for me to handle many ingredients all at once. What should be a 10-15 minute preparation (chopping vegetables, or cooking the spaghetti before adding sauce). So this recipe is pretty simple and is comprised entirely of pre-bought/washed ingredients, save for one ingredient essential in almost every cuisine: garlic. 

Spinach and Pesto Ravioli with Kale

Serves 3


  • Olive oil
  • Salt
  • 4 cloves garlic, chopped
  • A package of pre-washed and chopped kale
  • Pesto as required (I used 2 pots of M&S fresh pesto because it has a more vibrant taste than shelf-bought pesto)
  • 2 packs spinach and ricotta ravioli


  1. Prepare ravioli as suggested on the package and add a bit of salt to your boiling water to taste. Strain out water, leaving some for the sauce. 
  2. Brown the garlic in olive oil. Add the kale, a bit of the pasta water and cook for 1 minute. 
  3. Add the ravioli and pesto. Serve. 

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