Creamy Tomato Ravioli Sauce
Rating
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan.
Ingredients
- 1 tbsp olive oil
- 1 onion - finely diced
- 2 cloves garlic - peeled and minced
- 500 g (1.1lb) fresh ravioli - (use your favourite flavour)
- 1 red bell pepper - sliced
- ½ tsp Italian herbs
- ½ tsp chilli flakes (red pepper flakes)
- ½ tsp black pepper
- a pinch salt
- 1 tbsp tomato puree (paste if you're in the US)
- 90 ml (⅓ cup) white wine
- 100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
- 120 ml (½ cup) chicken stock
- 90 ml (⅓ cup) double (heavy) cream
- 90 g (3 packed cups) baby spinach
- 50 g (½ cup) parmesan - grated
- 1 tbsp fresh parsley - finely chopped
Instructions
- Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
- Add in the minced garlic and cook for another 30 seconds stirring continuously.
- Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
- Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
- Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
- Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
- Sprinkle with fresh parsley and serve.
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