Open ravioli with spinach and poached egg

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 270 Kcal, 15g Protein, 20g Carbohydrates, 14g Fat


  • Ravioli
  • 150 g cherry tomatoes, halved
  • 4 white lasagne sheets
  • 450 g frozen creamed spinach, defrosted
  • Poached eggs
  • 1.5 litres water
  • 1 dl white wine vinegar
  • 4 eggs
  • 100 g cream cheese (e.g. Le Petite Chavroux), roughly crumbled
  • a little salt

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  • Ravioli

    Cook the lasagne sheets in boiling salted water until al dente, rinse in cold water, drain. Place the sheets on a clean kitchen towel. Heat the creamed spinach, stir in the cherry tomatoes. Spoon a little spinach onto each plate, place half a lasagne sheet on top, repeat the process. Spread the remaining spinach over the top.
  • Poached eggs

    Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a cup, one at a time, and carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon and drain. Place the poached egg on top of the spinach. Dollop the cream cheese on top, season with salt.
  • Tip:

    Serve with toasted pine nuts.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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