Empty My Fridge
Creamy Tomato Ravioli Sauce
Ingredients
- Olive oil1 tbsp
- Onion · finely diced1
- Garlic · peeled minced2 cloves
- Ravioli500 g
- Bell pepper · sliced1
- Italian seasoning½ tsp
- Chili flake · flakes½ tsp
- Black pepper½ tsp
- Salt
- Tomato · paste1 tbsp
- White wine90 ml
- Cherry tomato · roasted100 g
- Chicken stock120 ml
- Cream90 ml
- Spinach90 g
- Parmesan cheese · grated50 g
- Parsley · finely chopped1 tbsp
Instructions
- Heat the olive oil in a large frying pan over medium heat, add the diced onion and cook for 4 to 5 minutes until softened.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Add the ravioli and red bell pepper and cook for another minute, stirring occasionally.
- Stir in the Italian herbs, chilli flakes, black pepper and salt, then add the tomato paste and wine. Cook for another minute to reduce the wine slightly.
- Add the roasted cherry tomatoes, chicken stock and cream, and bring to a simmer. Simmer for 5 to 6 minutes, until the centre of the ravioli is piping hot.
- Stir in the spinach and Parmesan and cook for about a minute until the cheese melts and the spinach wilts.
- Sprinkle with the chopped parsley and serve.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
More recipes with
GarlicOnionCheeseTomatoCreamBell pepperParmesan cheeseSpinach
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.