Spinach and Ricotta Ravioli in Creamy Tomato Neapolitan Sauce

Spinach and Ricotta Ravioli in Creamy Tomato Neapolitan Sauce

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 31, 2017.
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When cooking ravioli, the water should be at a rolling boil, in between boiling and simmering, to ensure that the pasta does not split open.

Ingredients

Spinach and Ricotta Ravioli

  • 1 red onion, finely diced
  • 1 courgette, diced 1cm
  • ½ bunch broccolini, woody ends removed
  • 1 pouch tomato Neapolitan sauce
  • 1 pack spinach and ricotta ravioli
  • 1/3 bag baby spinach
  • 1 pottle sour cream

To Serve

  • 2 tablespoons toasted pumpkin seeds
  • 2 tablespoons basil leaves, roughly chopped

Steps

  1. Bring a large pot of salted water to the boil. Prepare your vegetables. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion for 1–2 minutes, until starting to soften and lightly colour. Add courgette and broccolini and cook a further 2 minutes, until starting to soften.
  2. Add tomato Neapolitan sauce and season to taste. Bring to a simmer and cook for about 3 minutes, until thickened slightly.
  3. While pasta sauce simmers, cook ravioli in pot of boiling water (water should be on a rolling boil to avoid filling bursting), for 2–3 minutes, until just tender.
  4. Drain pasta and carefully add to pasta sauce, along with baby spinach. Toss to combine and cook a further 1 minute, until spinach has wilted. Gently stir through sour cream, until well combined. Remove from heat.
  5. To serve, divide spinach and ricotta ravioli with creamy tomato Neapolitan sauce between bowls or plates. Garnish with toasted pumpkin seeds and chopped basil.

Nutritional Information

Energy 1895 kj
453 kcal
Protein 17.5g
Carbohydrate 44.8g
Fat 21.8g