Ingredients

The following ingredients have 4 Servings
  • 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)
  • 1/2 tsp Italian herbs
  • 1/2 tsp chilli flakes (red pepper flakes)
  • 1/2 tsp black pepper
  • a pinch salt
  • 1 tbsp tomato puree (paste if you're in the US)
  • 90 ml (1/3 cup) white wine
  • 100 g (3 1/2 oz) roasted cherry tomato halves ((you can buy these from the deli counter))
  • 120 ml (1/2 cup) chicken stock
  • 90 ml (1/3 cup) double (heavy) cream
  • 90 g (3 packed cups) baby spinach
  • 50 g (1/2 cup) parmesan (grated )
  • 1 tbsp fresh parsley (finely chopped)

Instruction

  • 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.