Creamy Tomato Ravioli Sauce
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Ready to serve in 15 minutes and you can make it all in one pan!
Ingredients
This recipe was sourced from Kitchen Sanctuary. For more delicious dishes, browse through our forum here!
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced
- 2 cloves garlic peeled and minced
- 500 g (1.1 lbs) 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
- pinch salt
- 1 tbsp tomato puree paste for US
- 90 ml (1/3 cup) white wine
- 100 g (3.5 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
- Add the 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 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.
- 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.
Ready in 15 minutes! Image Credit: Kitchen Sanctuary
This recipe was sourced from Kitchen Sanctuary. For more delicious dishes, browse through our forum here!
