500g(1.1 lbs) fresh ravioli(use your favourite flavour)
1red bell peppersliced
½tspItalian herbs
½tspchilli flakes (red pepper flakes)
½tspblack pepper
pinchsalt
1tbsptomato puree paste for US
90ml(1/3 cup) white wine
100g(3.5 oz) roasted cherry tomato halvesyou can buy these from the deli counter
120ml(1/2 cup) chicken stock
90ml(1/3 cup) double (heavy) cream
90g(3 packed cups) baby spinach
50g(1/2 cup) parmesangrated
1tbspfresh parsleyfinely chopped
Instructions
Add the 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.
1 tbsp olive oil, 1 onion
Add in the minced garlic and cook for another 30 seconds stirring continuously.
2 cloves garlic
Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
500 g (1.1 lbs) fresh ravioli, 1 red bell pepper
Add in the Italian herbs, chilli flakes, black pepper, and 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.
1/2 tsp Italian herbs, 1/2 tsp chilli flakes (red pepper flakes), 1/2 tsp black pepper, pinch salt, 1 tbsp tomato puree, 90 ml (1/3 cup) white wine
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).
100 g (3.5 oz) roasted cherry tomato halves, 120 ml (1/2 cup) chicken stock, 90 ml (1/3 cup) double (heavy) cream
Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
90 g (3 packed cups) baby spinach, 50 g (1/2 cup) parmesan
Sprinkle with fresh parsley and serve.
1 tbsp fresh parsley
Video
Notes
Can I make it ahead?The filling inside store-bough ravioli is usually cooked. So when making this recipe, you're cooking the pasta and reheating the filling. If you were to make it ahead and reheat again, that would mean the filling would be reheated too many times. So I don't recommend making this ahead and reheating later.However, you can make the recipe without the ravioli ahead of time (make it, cool quickly and store, covered in the refrigerator for up to two days).Then when you want to reheat it, add the ravioli in at that point and heat it all together for 5-6 minutes, until the centre of the ravaioli is piping hot. You will probably need to add a good splash of water when reheating to loosen up the sauce.Ingredient swaps/additionsFinish with a sprinkle of crispy bacon for an extra special touch.Don't want to use wine? Replace the wine with more chicken stock plus a teaspoon of lemon juice.Use vegetarian ravioli, swap the parmesan for vegetarian Italian-style hard cheese and swap the chicken stock for vegetable stock for a vegetarian version.Add in more vegetables - such as peas, fine asparagus or sliced courgette (zucchini). Add them in at the same time you would add the red bell pepper.How to scale up and scale down this recipeYou can double or halve the recipe sticking to the same ratios. If you're double the recipe, it will take an extra 5-10 minutes to ensure everything is cooked through the ravioli centre is piping hot.Nutritional information is per serving (this recipe serves 4)