Creamy Ravioli With Spinach & Tomatoes

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (363.5 g)
  • Calories 505.4
  • Total Fat - 29.9 g
  • Saturated Fat - 14.4 g
  • Cholesterol - 198.2 mg
  • Sodium - 159.9 mg
  • Total Carbohydrate - 7.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 2.9 g
  • Protein - 50.1 g
  • Calcium - 123.8 mg
  • Iron - 2.9 mg
  • Vitamin C - 23.4 mg
  • Thiamin - 1.2 mg

Step 1

Cook ravioli in a stockpot of boiling water until tender and then drain, reserving 1/2 cup of the cooking water and cover to keep warm.

Step 2

Meanwhile, heat a lightly oiled, large, deep, non-stick frying pan over a medium to high heat and add tomatoes and cook, stirring occasionally for about 2 minutes, or until soft.

Step 3

Reserve 2 tablespoons of the dip and then add remaining dip, cream and reserved cooking water to the tomatoes and cook, stirring for about 2 minutes, or until hot and sauce is slightly thickened.

Step 4

Remove from heat and season with salt and pepper and add the ravioli and spinach and stir until spinach is wilted and then serve topped with reserved dip.

Tips & Variations


No special items needed.

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