Description
A comforting baked dish combining spinach & ricotta ravioli with a rich tomato sauce and creamy cheese, perfect for weeknight dinners.
Ingredients
Scale
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- Pinch of dried chilli flakes, to taste
- 2 x 410g tins Italian chopped peeled tomatoes
- 60 ml dry white wine
- 1 vegetable stock cube or sachet
- Salt and pepper, to taste
- 110 g thick & smooth cream cheese
- ¼ cup fresh basil leaves, roughly chopped
- 80 g baby spinach leaves
- 500 g store-bought spinach & ricotta ravioli
- 1 cup grated mozzarella
- Fresh basil leaves, to serve (optional)
Instructions
- Preheat the oven to 180°C (350°F).
- In a pan over medium heat, sauté the onion and garlic until they become soft.
- Add the chilli flakes, chopped tomatoes, white wine, vegetable stock, salt, and pepper. Allow the mixture to simmer for about 10–15 minutes.
- Transfer the sauce to a baking dish, and swirl in the cream cheese. Then, gently fold in the fresh basil and spinach leaves.
- Arrange the uncooked ravioli evenly in the sauce.
- Sprinkle the grated mozzarella over the top.
- Bake in the preheated oven for 25–30 minutes, or until the ravioli is tender and the cheese is bubbly and golden.
- Remove from the oven and let it rest for 5 minutes.
- Garnish with fresh basil if desired. Serve warm and enjoy!
Notes
Tip: Use fresh ingredients for the best flavor. Ensure to let the dish rest after baking for easier serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg