Villa Ravioli

Ricotta and spinach manicotti with pesto-cream sauce

4 portions | Preparation : 15 minutes | Cooking : 40 minutes

Ingredients :

  • 1 cup frozen green peas
  • 1 tbsp butter
  • 500 ml (2 cups) pesto-cream sauce
  • Salt and pepper to taste
  • Pepper flakes to taste
  • 1 package of ricotta and spinach manicotti
  • 125 ml (1/2 cup) mozzarella
  • A few slices of mozzarina
  • Shavings of parmesan to taste

Preparation :

  1. In a pan of boiling salted water, cook peas for 8 minutes and drain, taking care to reserve a little cooking water.
  2. Transfer peas into the bowl of a food processor, and add butter.Pulse the unit until desired consistency by adding a bit of cooking water as needed.
  3. Add the puree to the pesto-cream sauce and seasonings.
  4. Place a single layer of manicotti in a buttered gratin dish. Top with sauce, and sprinkle with parmesan.
  5. Sprinkle with mozzarella.
  6. Place a few slices of mozzarina.
  7. Bake for 45 minutes
Egg and oil