Four Cheese Ravioli with Cherry Tomatoes & Spinach
Craving a big bowl of cheesy pasta? Then you’ll love Chef Nelson’s homemade four cheese raviolis. They’re topped with delicious everything: sautéed spinach, cherry tomatoes, lots of garlic and herbs — plus butter and freshly grated parmesan for a luxurious, creamy finish.
Nutritional facts
Protein
24g
Carbs
37g
Calories
710kcal
Fat
53g
Ingredients
Cheese Ravioli, Baby Spinach, Butter, Cherry Tomato, Parmesan Cheese, Parmesan Cheese, Garlic, Basil, Dried Coriander Leaf
Contains milk, eggs, wheat.
Reviews
4.5
Based on 867 reviews
Cindy · 04/07/26
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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