Ravioli with Creamy Tomato Sauce

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

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)

Directions

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.

Notes

We added some pancetta to the pan to crisp up before the onion. And topped with basil instead of parsley but both would be fine.