Creamy Tomato Ravioli Sauce

Creamy Tomato Ravioli Sauce


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.
  • 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
  1. 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.
  2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
  3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
  4. 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.
  5. 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).
  6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
  7. Sprinkle with fresh parsley and serve.

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