Creamy Ravioli With Spinach & Tomatoes
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Recipe: #34192
January 28, 2020
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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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