Description
This delightful Ravioli with Creamy Tomato Sauce recipe offers a perfect blend of tender ravioli simmered in a rich and flavorful tomato cream sauce, enhanced with roasted cherry tomatoes, baby spinach, and a touch of parmesan cheese. It's an easy, comforting meal that comes together quickly on the stovetop, ideal for a satisfying weeknight dinner.
Ingredients
Sauce and Vegetables
- 1 tbsp olive oil
- 1 onion (finely diced)
- 2 cloves garlic (peeled and minced)
- 1 red bell pepper (sliced)
- 1/2 tsp Italian herbs
- 1/2 tsp chilli flakes (red pepper flakes)
- 1/2 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
- 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)
Pasta
- 500 g (1.1 lbs) fresh ravioli (your favourite flavour)
Instructions
- Heat the oil and sauté onion: Add the olive oil to a large frying pan or skillet and heat it over medium heat. Add the finely diced onion and cook for 4-5 minutes until the onion softens and becomes translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds, stirring continuously to release its aroma without burning.
- Cook ravioli and bell pepper: Add the fresh ravioli and sliced red bell pepper to the pan. Cook for about one minute, stirring occasionally to prevent sticking and to combine flavors.
- Add spices, tomato puree, and wine: Sprinkle in the Italian herbs, chilli flakes, black pepper, and a pinch of salt. Stir well to coat the ingredients. Then add the tomato puree and white wine, stirring again. Cook for another minute to allow the wine to reduce slightly.
- Simmer with roasted tomatoes, stock, and cream: Add roasted cherry tomato halves, chicken stock, and double cream. Stir everything together and bring to a gentle simmer. Allow to simmer for 5-6 minutes until the ravioli is piping hot at the center (check by opening one).
- Add spinach and parmesan: Stir in the baby spinach and grated parmesan cheese. Cook for another minute to let the cheese melt and the spinach wilt beautifully into the sauce.
- Finish and serve: Sprinkle freshly chopped parsley over the dish and serve immediately for a comforting, flavorful meal.
Notes
- You can substitute white wine with vegetable stock or additional chicken stock for a non-alcoholic version.
- Fresh ravioli works best but frozen ravioli can be used; just increase simmering time slightly to ensure they’re cooked through.
- Adjust chilli flakes to your preferred spice level or omit if sensitive to heat.
- For a vegetarian option, use vegetable stock instead of chicken stock and ensure ravioli filling is vegetarian-friendly.
- Leftovers store well refrigerated for up to 2 days and can be reheated gently on the stovetop.
