Nicky's Kitchen SanctuaryRavioli with Creamy Tomato Sauce Recipe
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Ingredients
Serves 4- 1 onion (finely diced)
- 1 red bell pepper (sliced)
- 1 tbsp fresh parsley (finely chopped)
- 1 tbsp olive oil
- 1 tbsp tomato puree (paste for US)
- 1/2 tsp Italian herbs
- 100 g (3.5 oz) roasted cherry tomato halves (you can buy these from the deli counter)
- 2 cloves garlic (peeled and minced)
- 500 g (1.1 lbs) fresh ravioli ((use your favourite flavour))
- 90 g (3 packed cups) baby spinach
- 120 ml (1/2 cup) chicken stock
- 50 g (1/2 cup) parmesan (grated )
- 90 ml (1/3 cup) double (heavy) cream
- 90 ml (1/3 cup) white wine
- 1/2 tsp black pepper
- 1/2 tsp chilli flakes (red pepper flakes)
- pinch salt
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
Add the olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
- Step 2
Add in the minced garlic and cook for another 30 seconds stirring continuously.
- Step 3
Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
- Step 4
Add in the Italian herbs, chilli flakes, black pepper, and salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
- Step 5
Add in the roasted tomatoes, chicken stock, and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
- Step 6
Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
- Step 7
Sprinkle with fresh parsley and serve.
Interactive, hands-free timers are available in the Supper app.
Add the olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
Source: Nicky's Kitchen Sanctuary
