Ravioli with Creamy Tomato Sauce

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Onions

  Sweet, raw

  1 ½ onion or 497g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ravioli

  Cheese - Wegmans

  750g

• Red bell pepper

  Sweet, raw

  1 ½ medium or 179g

• Italian Seasoning

  Shoppers Value

  ¾ tsp or 3g

• Pepper

  Spices, white

  ¾ tsp, ground or 2g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Salt

  Table

  0.001 cup or 0.4g

• Tomato paste

  Canned, without salt added

  1 ½ tbsp or 24g

• White wine

  Alcoholic beverage, table

  135g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Chicken stock

  Soup, home-prepared

  180g

• Heavy whipping cream

  Fluid

  135g

• Spinach

  Raw

  135g

• Parmesan cheese

  Grated

  75g

• Parsley

  Raw

  1 ½ tbsp or 6g

Directions

1. Add the 1 tbsp of 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.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of 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.
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).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
8. https://www.kitchensanctuary.com/creamy-tomato-ravioli-sauce/?utm_source=pinterest&utm_medium=social&utm_campaign=social-pug

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