Serves 4 as entrée or 2 generous main courses

Ingredients

• 1 x 350g packet of Pasta Pepe Spinach and Ricotta Ravioli
• 100g baby spinach leaves, washed
• 100 ml cream
• 100g blue cheese (gorgonzola or similar)
• ½ cup of walnuts
• salt to taste

Steps

1. Bring a large saucepan of salted water to the boil and cook pasta according to the instructions on the packet.
2. Meanwhile, gently heat cream and blue cheese in a saucepan until cheese is melted. Do not boil. Remove from heat and add spinach leaves and salt to taste.
3. Stir to combine. Place cooked ravioli into serving bowls, spoon sauce over and lightly crush walnuts over the top. Serve immediately. Enjoy!