Ravioli pasta bake

Name: Ravioli pasta bake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 150g young leaf spinach; 1 tbsp olive oil; 1 large onion, thinly sliced; 1 garlic clove, crushed; 500g tomato pasta sauce; 2 tbsp mascarpone; 100g cherry tomatoes; Small bunch fresh basil, roughly chopped, plus extra leaves to garnish; 250g fresh chicken ravioli (or your favourite flavour); 20g parmesan, finely grated (optional); You’ll also need…; 1 litre baking dish

Easy
October 2016

Easy
October 2016

Serves 2
Hands-on time 25 min, oven time 25 min

This quick and easy pasta bake recipe is made with fresh ravioli and classic Italian flavours.

Nutrition: per serving

Calories: 603kcals
Fat: 27.2g (9.9g saturated)
Protein: 19.3g
Carbohydrates: 63.8g (25.7g sugars)
Fibre: 12.9g
Salt: 2.9g

Nutrition: per serving

Calories: 603kcals
Fat: 27.2g (9.9g saturated)
Protein: 19.3g
Carbohydrates: 63.8g (25.7g sugars)
Fibre: 12.9g
Salt: 2.9g

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Ingredients

150g young leaf spinach
1 tbsp olive oil
1 large onion, thinly sliced
1 garlic clove, crushed
500g tomato pasta sauce
2 tbsp mascarpone
100g cherry tomatoes
Small bunch fresh basil, roughly chopped, plus extra leaves to garnish
250g fresh chicken ravioli (or your favourite flavour)
20g parmesan, finely grated (optional)

You’ll also need…

1 litre baking dish

150g young leaf spinach
1 tbsp olive oil
1 large onion, thinly sliced
1 garlic clove, crushed
500g tomato pasta sauce
2 tbsp mascarpone
100g cherry tomatoes
Small bunch fresh basil, roughly chopped, plus extra leaves to garnish
250g fresh chicken ravioli (or your favourite flavour)
20g parmesan, finely grated (optional)

You’ll also need…

1 litre baking dish

Method

Heat the oven to 200°C/ 180°C fan/gas 6. Put the spinach in a large colander in the sink and pour over a full kettle of boiling water to wilt. Press as much liquid out of the spinach as possible using a wooden spoon. Set aside.
Heat the oil in a medium, deep frying pan over a medium heat, then fry the onion for 8-10 minutes until soft. Add the garlic and cook for another minute. Pour the pasta sauce, mascarpone and tomatoes into the pan with the wilted spinach and mix well.
Remove from the heat, stir in the basil and ravioli with a good pinch of salt and pepper, then pour into a 1 litre baking dish. Bake for 20 minutes, then top with parmesan, if using, and cook for 5 minutes more. Serve with the extra basil.

Method

Heat the oven to 200°C/ 180°C fan/gas 6. Put the spinach in a large colander in the sink and pour over a full kettle of boiling water to wilt. Press as much liquid out of the spinach as possible using a wooden spoon. Set aside.
Heat the oil in a medium, deep frying pan over a medium heat, then fry the onion for 8-10 minutes until soft. Add the garlic and cook for another minute. Pour the pasta sauce, mascarpone and tomatoes into the pan with the wilted spinach and mix well.
Remove from the heat, stir in the basil and ravioli with a good pinch of salt and pepper, then pour into a 1 litre baking dish. Bake for 20 minutes, then top with parmesan, if using, and cook for 5 minutes more. Serve with the extra basil.