Creamy Ravioli With Spinach & Tomatoes
Recipe: #34192
January 28, 2020
Categories: Tomato, Italian, 5 Ingredients Or Less, 5-Minute Prep, No Eggs, Vegetarian, Fresh Tomatoes, Ravioli, Heavy Cream, Vegetarian Dinner, Italian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
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 by Step Method
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
No special items needed.
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