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 4–5 minutes until softened.
- Add the minced garlic and cook for 30 seconds, stirring constantly.
- Add the ravioli and sliced red bell pepper and cook for 1 minute, stirring a few times.
- Stir in the Italian herbs, chilli flakes, black pepper and salt, then add the tomato purée and white wine. Stir and cook for 1 minute to reduce the wine slightly.
- Add the roasted cherry tomato halves, chicken stock and double cream. Stir and bring to a simmer, then cook for 5–6 minutes until the ravioli is piping hot in the centre.
- Add the spinach and grated parmesan and cook for 1 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
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