Creamy Ravioli With Spinach & Tomatoes

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.