This recipe for simple tomato & spinach baked ravioli is likely one of the best and most scrumptious pasta dishes you may make for a weeknight supper. Dishonest ever-so-slightly with the store-bought spinach and ricotta ravioli to make it simpler. The tomato sauce is made creamy with the addition of Prèsident Thick & easy cream cheese.
Utilizing cream cheese as a substitute of cream makes this sauce so luscious and provides a scrumptious savoury flavour. You merely stir this into the tomato sauce which has been effervescent away by itself on the range.
I’ve added a beneficiant dose of child spinach to this baked ravioli dish. You possibly can blanch it within the pasta cooking water proper on the finish, or do as I did and easily toss the uncooked leaves into the baking dish with the cooked ravioli and sauce. It’s going to wilt whereas being baked.
Easy methods to make tomato and spinach baked ravioli:
- First, get your sauce on the go by frying the onion and garlic in a pot. Prepare dinner this for round half-hour permitting it to only bubble away on low warmth.
- Boil the ravioli in a big pot of salted water for a couple of minutes and till they float to the floor. You will have these to be fairly al-dente. Do that simply earlier than you combine the whole lot collectively to go within the oven. Ravioli doesn’t take lengthy to cook dinner.
- End the dish with grated mozzarella after which bake for 25 minutes. Straightforward peasy.
What to serve with straightforward tomato & spinach baked ravioli:
My different baked pasta dishes:
My finest truffle mac and cheese
Meatball & spinach ravioli bake
Baked Tortellini with Italian sausage meatballs
Creamy hen with ravioli and spinach
Spinach and ricotta cannelloni bake
Baked gnocchi with creamy tomato and spinach
- 1 onion finely chopped
- 3 garlic cloves crushed
- Pinch of dried chilli flakes as scorching as you prefer it
- 2 x 410gms tins of Italian chopped peeled tomatoes
- ¼ cup 60ml dry white wine
- 1 vegetable inventory sachet or dice
- Salt & pepper
- 110 gms approx. 1/3 cup Prèsident Thick & easy cream chees
- ¼ cup evenly packed recent basil leaves roughly chopped
- 80 gms child spinach leaves
- 500 gms store-bought spinach & ricotta ravioli
- 1 cup grated mozzarella
- Contemporary basil leaves to serve elective
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First, make the tomato sauce by sauteing the onion in a splash of olive oil till translucent. About 5 minutes. Add the crushed garlic and pinch of chili flakes and cook dinner for 30 seconds.
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Add the two tins of tomatoes, season effectively with salt and pepper, and add the inventory and wine. Prepare dinner for about half-hour till the sauce thickens.
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Add the cream cheese and stir till dissolved.
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In direction of the top of the cooking time, preheat the oven to 180C/350F and evenly spray or grease an oven-proof roasting dish.
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Boil the ravioli and a pot of salty water in keeping with the pack directions. Drain in a colander, including a splash of olive oil to forestall sticking if crucial.
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Add the newborn spinach & chopped basil to the oven dish, tip the cooked ravioli over that, then pour over the sauce. Toss gently to mix. Should you want you would add the spinach and basil to the sauce earlier than including. it to the oven dish
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Scatter over the grated mozzarella and bake lined for 10 minutes then take away the duvet and bake for an extra quarter-hour to brown. Scatter over the remainder of the basil
The sauce might be made prematurely and re heated once you cook dinner the ravioli.
Servings: 4
*This put up is proudly sponsored by Prèsident
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