Lunch/Dinner

Ricotta & Spinach Ravioli

WHAT

A light Sardinian pasta dish with fresh ricotta, spinach, sage, and olive oil — simple, balanced, and deeply flavorful.

NUTRIENTS

High in protein, fiber, antioxidants, and healthy fats.

BENEFITS

Supports heart and brain health, aids digestion, and provides calm, lasting energy.

WHEN & HOW

Enjoy for lunch or dinner 2–3× weekly; ready in about 30 minutes. Drizzle with sage-infused olive oil before serving.

SUBSTITUTE

Use Swiss chard or kale instead of spinach; replace ricotta with goat cheese or add toasted walnuts for texture.

PREPARATION

• Sauté sage leaves gently in olive oil until aromatic.

• Prepare ravioli with ricotta, spinach, and a pinch of salt.

• Boil in salted water for 3–4 minutes until tender.

• Drain and drizzle with the infused olive oil.

• Finish with lemon zest and black pepper before serving.