Prosciutto & Caprese-Style Sauce With Spinach & Ricotta Ravioli

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Add your prosciutto slices to a plate and put in the microwave for 4-5 min, then set aside until serving to dry and crisp up – this is your crispy prosciutto

Tip: Check your prosciutto slices every 30 secs to prevent them from burning, as microwave temperatures vary!

Peel and slice (don't chop!) your garlic

Chop your basil roughly, including the stalks

Add your spinach & ricotta ravioli to a pot of boiled water and bring to the boil over a high heat

Cook the ravioli for 3-4 min or until cooked with a slight bite

Once done, drain the cooked spinach & ricotta ravioli

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add the sliced garlic and cook for 1-2 min or until fragrant

Once fragrant, add your chopped tomatoes and half the chopped basil (save the rest for later!) to the pan with a pinch of salt and sugar and a grind of black pepper

Cook for 2-3 min or until the sauce has started to thicken

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Chop the drained mozzarella into rough, bite-sized pieces

Add the drained spinach & ricotta ravioli and chopped mozzarella to the pan and give everything a gentle mix up until the pasta is coated in the sauce – this is your Caprese-style sauce with spinach & ricotta ravioli