Creamy Tuscan Ravioli
This Creamy Tuscan Ravioli is pure comfort food and couldn't be easier to make!
Servings: 4
Cost: £2.50 / $3
Equipment
- Sharp Knife & Chopping Board
- Fine Cheese Grater
- Large Pan & Wooden Spoon
- Large Pot & Colander
Ingredients
- 2 tbsp Unsalted Butter
- 3 cloves of Garlic, finely diced
- 1 tbsp Tomato Puree
- 120ml / 1/2 cup Chicken Stock
- 240ml / 1 cup Heavy/Double Cream, at room temp
- 1/4 tsp EACH: Smoked Paprika, Dried Oregano
- 1/2 small bunch of Fresh Basil, roughly chopped (15g/0.5oz)
- 40g / 1/2 cup freshly grated Parmesan, plus more to serve if desired
- 125g / 1 cup Sun Dried Tomatoes, thinly sliced
- 100g / 3.5oz Baby Spinach Leaves (see notes)
- 500g / 1lb Ravioli (see notes)
- Salt & Pepper, to taste
Instructions
- Melt the butter in a large pan over medium heat, then add the garlic and fry until it just begins to take on colour (be vigilant it doesn't burn). Stir in the tomato puree and fry for a minute or so.
- Stir in the chicken stock, cream, smoked paprika and oregano alongside a pinch of salt and pepper. Stir in the sun dried tomatoes, basil and parmesan then bring to a gentle simmer. Allow to bubble away until the sauce gets fairly thick, stirring somewhat frequently (about 5 minutes or so). Check for seasoning and adjust if needed, then stir in the spinach until it begins wilting.
- Meanwhile, cook the ravioli in salted boiling water for 1 minute less than the packet suggests. Drain in a colander.
- Stir the drained ravioli through the sauce until the sauce thickens up and clings to the ravioli. Serve up and enjoy!
Video
Notes
a) What ravioli filling should I use? - any type of chicken filling works really well, as does a mushroom-based filling. I've also used a cheese based filling which always goes down well!
b) Can I use tortellini instead? - yep! Any type of stuffed pasta (I've technically used Girasoli here).
c) Spinach - I typically just remove any large stalks and stir it in, although you could roughly chop it if you'd prefer. The sauce should be fairly thick before you toss in the spinach, but as the spinach wilts it releases water which thins out the sauce a little (and in turn makes it easier to stir through the spinach).
d) Calories - whole recipe divided by 4 assuming regular cheese ravioli and no extra parmesan.
Nutrition
Calories: 622kcal | Carbohydrates: 48.3g | Protein: 20.9g | Fat: 40.67g | Saturated Fat: 23.909g | Polyunsaturated Fat: 2.346g | Monounsaturated Fat: 11.484g | Trans Fat: 0.342g | Cholesterol: 221mg | Sodium: 1146mg | Potassium: 1420mg | Fiber: 5.5g | Sugar: 14.08g | Vitamin A: 4368IU | Vitamin C: 21.3mg | Calcium: 337mg | Iron: 5.81mg