{"id":9290,"date":"2025-07-10T22:57:31","date_gmt":"2025-07-11T02:57:31","guid":{"rendered":"https:\/\/snarklesauce.com\/blog\/?p=9290"},"modified":"2025-07-26T00:53:56","modified_gmt":"2025-07-26T04:53:56","slug":"aldi-spinach-ricotta-ravioli-priano-review","status":"publish","type":"post","link":"https:\/\/snarklesauce.com\/blog\/2025\/07\/10\/aldi-spinach-ricotta-ravioli-priano-review\/","title":{"rendered":"Aldi Spinach Ricotta Ravioli (Priano) Review"},"content":{"rendered":"\n
\"A<\/figure>\n\n\n\n
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Author’s Note: Totally unbiased, unpaid, unsolicited (and possibly unwelcome?) review. I have no affiliation with Aldi<\/a>.<\/em><\/p>\n\n\n\n

The Jason Bourne of the Pasta World<\/h2>\n\n\n\n

If there is spinach in this ravioli, it is more deeply undercover than a CIA operative. It has left no trace of its existence. Whoever made this pasta should be in charge of National Security.<\/p>\n\n\n\n

Seriously, though. Where is it? Where? Look at it. Here’s the inside of a ravioli. It’s grayish-brown paste. It tastes very similar to the Mushroom Tortelloni<\/a> I previously reviewed, which contained no<\/em> spinach.<\/p>\n\n\n\n

\"Filling<\/figure>\n<\/div><\/div>\n\n\n\n

I’ve been catfished. Or spinach-fished? Aaaagh.<\/p>\n\n\n\n

Anyway. Looks aren’t everything. That’s what mom said, right? The filling has a rich, salty (but not spinachy<\/em>) flavor, and a tender-soft texture. It seems to rely heavily on breadcrumbs, with very little evidence of cheese. It’s best to not<\/em> do what I did, which is peel the pasta-pillows open and inspect the content. The innards look like soggy dog food. Don’t look at it, just eat it.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

The actual pasta exterior has an acceptable al-dente texture and pleasant flavor. There was an enticing buttery smell when boiling the pasta, and a whiff of it remained after cooking. The pasta is made with eggs and semolina, which gives it a richer taste.<\/p>\n\n\n\n

If you don’t care about spinach, these are decent little pastas. They come in a vacuum-sealed, shelf-stable package. They’re sort of leathery-hard, but not fully dried. Mine were a bit fragile \u2014 trying to pry them apart resulted in, err, casualties. So I ended up dumping the entire brick of conjoined ravioli into my pot of boiling, salted water. Eight minutes was perfect.<\/p>\n\n\n\n

(I like artichokes on my pasta. Here’s my review of Aldi’s jarred artichoke hearts<\/a>.)<\/em><\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

The package weight is 8.8 ounces, but I weighed the pasta after<\/em> cooking, and the weight had almost doubled to just over 1 pound total.<\/p>\n\n\n\n

While not as sturdy as Aldi’s tortelloni<\/em>, this ravioli mostly<\/em> emerged unscathed from its steamy bath. A few starchy packets had popped open, and there was some rebellious filling running amok. But, mostly good.<\/p>\n\n\n\n

\"Detail<\/figure>\n\n\n\n

I served mine with Aldi’s Rossa Pesto, which is made with sundried tomatoes and cashews. The pesto was a little oily, but I loved the flavor, and it had enough tangy sun-dried tomato taste to bring out the blander flavors of the ravioli. It’s fairly salty and concentrated, so a little bit goes a long way. You can read my full review of Aldi’s pesto here<\/a>.<\/p>\n\n\n\n

I mixed my leftover ravioli into the remaining pesto and refrigerated it. The microwaved leftovers were pretty good; the oil in the pesto kept the pasta from drying out too much, and the flavors had soaked in nicely.<\/p>\n\n\n\n

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\"Ingredients<\/figure>\n\n\n\n

Ingredients in Aldi Priano Ricotta & Spinach Ravioli<\/h2>\n\n\n\n

Here is my best attempt at typing out the ingredients, from the label:<\/p>\n\n\n\n