Description
Creamy baked spinach and ricotta ravioli in a rich tomato sauce with melted mozzarella and fresh basil, a quick and comforting Italian-inspired meal.
Ingredients
Scale
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- Pinch of dried chilli flakes, to taste
- 2 x 410g tins Italian chopped peeled tomatoes
- 60 ml dry white wine
- 1 vegetable stock cube or sachet
- Salt and pepper, to taste
- 110 g thick & smooth cream cheese
- ¼ cup fresh basil leaves, roughly chopped
- 80 g baby spinach leaves
- 500 g store-bought spinach & ricotta ravioli
- 1 cup grated mozzarella
- Fresh basil leaves, to serve (optional)
Instructions
- Preheat oven to 180°C (350°F).
- In a pan over medium heat, sauté onion and garlic until soft. Add chilli flakes, chopped tomatoes, white wine, vegetable stock, salt, and pepper. Simmer 10–15 minutes.
- Transfer sauce to a baking dish, swirl in cream cheese, fold in fresh basil and spinach leaves.
- Arrange uncooked ravioli evenly in the sauce. Sprinkle grated mozzarella over the top.
- Bake 25–30 minutes until ravioli is tender and cheese is bubbly and golden.
- Remove from oven, let rest 5 minutes, garnish with fresh basil if desired.
- Serve warm and enjoy.
Notes
- Use fresh basil for best flavor.
- Do not overcook ravioli before baking.
- Stir cream cheese gently to keep creamy pockets.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 8g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg