Description
With store-bought spinach ravioli and a few kitchen staples, you can whip up a nutritious meal in just 15 minutes. This recipe packs a punch of flavor with ingredients like oil-packed sun-dried tomatoes, salty Kalamata olives, and crunchy pine nuts. Can’t find frozen artichokes? No problem! Simply grab a can of artichoke hearts from your pantry and you’re good to go.
Ingredients
Scale
- 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
- ½ tsp Italian herbs
- ½ tsp chilli flakes (red pepper flakes)
- ½ tsp black pepper
- a pinch salt
- 1 tbsp tomato puree (paste if you’re in the US)
- 90 ml (â…“ cup) white wine
- 100 g (3 ½ oz) roasted cherry tomato halves – (you can buy these from the deli counter)
- 120 ml (½ cup) chicken stock
- 90 ml (â…“ cup) double (heavy) cream
- 90 g (3 packed cups) baby spinach
- 50 g (½ cup) parmesan – grated
- 1 tbsp fresh parsley – finely chopped
Instructions
 Step 1: Cook the onion and garlic
- 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.
Step 2: Cook the ravioli
- Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
Step 3: Add ingredient
- Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt
- Stir then add in the tomato puree and wine
- Stir again, and cook for another minute to reduce the wine down slightly.
Step 4: Add roasted tomatoes, chicken stock and cream
- 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.
Step 5: Add spinach and parmesan
- Add in the spinach and parmesan
- Cook for a minute to allow the cheese to melt and the spinach to wilt.
Step 6: Serve and enjoy
- Sprinkle with fresh parsley and serve.
- Just enjoy!
Equipment
All-Clad D3 3-Ply Stainless Steel Sauce Pan
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All-Clad Essentials Hard Anodized Nonstick Fry Pan
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Caraway Nonstick Ceramic Mini Fry Pan
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HexClad Hybrid Nonstick 5.5 Qt Deep Sauté Pan and Lid
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- Be gentle when handling the ravioli to avoid tearing the delicate pasta sheets. Use your fingertips to gently press the edges of the ravioli together, ensuring they are tightly sealed and won’t fall apart during cooking.
- When cooking the ravioli, be sure to bring the water to a rolling boil before adding the pasta. Cook the ravioli for 2-3 minutes or until they start to float to the surface, then remove them with a slotted spoon.
- To make the sauce extra creamy, you can add a tablespoon of butter to the skillet after sautéing the garlic and shallots but before adding the cream. This will create a rich and velvety texture that pairs perfectly with the delicate spinach ravioli.
- Prep Time: 10minutes
- Cook Time: 20mintes
- Category: HEALTH,Quick & Healthy,Weight Loss