Creamy Ravioli With Spinach & Tomatoes

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4
Servings

5m
Prep Time

10m
Cook Time

15m
Ready In

Recipe: #34192

January 28, 2020

recipe by:
ImPat

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recipe by:
ImPat

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

Original recipe yields 4 servings

Metric US

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Ingredients

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630 grams ravioli, fresh roasted vegetable ravioli
250 grams cherry tomatoes
150 grams tomato dip, (Tomato, feta, basil & cashew dip specified)

300 ml cream, thickened cream
120 grams baby spinach leaves

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.