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air fried jumbo shells with ravioli filling
Ingredients
  • 1 box Barilla jumbo shells
  • 1 container Whole milk ricotta
  • 1 TS Butter
  • 1 container Frozen spinach
  • ½ cup Parmigiano cheese, grated
  • 1 Egg
  • ¼ tsp Nutmeg
  • TT Salt and black pepper
  • Marinara dipping sauce
  • 2 cups San Marzano tomatoes, chopped
  • 2 tbs Extra virgin olive oil
  • 1 clove Garlic, chopped
  • 4 Basil leaves, julienne
  • TT Salt and black pepper
  • 1 canister olive oil non-stick cooking spray
Steps
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