Kite Hill Spinach and Ricotta Ravioli


I tried the Kite Hill Mushroom ravioli a few weeks ago and thought they we excellent, so I just tried their spinach ravioli. To recap on Kite Hill, the company was founded by Tal Ronnen, Monte Casino and Dr. Pat Brown to create artisan vegan cheeses and has since branched out to make yogurts and stuffed cheeses.  I am a fan of Tal Ronnen’s book “The Conscious Cook” and love the Impossible Burger which was co-founded by Pat Brown, so I started off  somewhat biased towards their ravioli.

While I thought their mushroom and ricotta ravioli was really flavorful, the spinach variety were kind of bland.  The almond milk ricotta was really good, but the spinach did not add any flavor, just some green color.  As with the mushroom ones, the ravioli wrapper was sturdy enough to stand up to boiling and then pan-frying and a had satisfying mouth chew to it.  One thing I have noticed about the Kite Hill ravioli is that the packaged portion size seems off, the package is a little too much for one entree sized serving but not quite enough for two satisfying entree servings.  I prepared the ravioli with sautéed tomatoes, garlic and capers in white wine.

Spinach and Ricotta Ravioli with sauteed tomatoes and capers

This entry was posted in Celebrity Chef, Frozen Dumpling Review, Pan Fried, Ravioli. Bookmark the permalink.

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