Equipment
- 1 Large frypan or pot
Ingredients
Ravioli
- 1 brown onion
- 2 cloves garlic
- 1 capsicum
- 2 cups / 160 g baby spinach
- 1 bunch parsley
- 1 tbsp / 15 ml olive oil
- 1 tsp Italian seasoning
- ½ tsp chilli flakes optional
- 400 g crushed tomatoes
- ⅓ cup / 80 ml coconut cream
- ½ cup / 125 ml vegetable stock
- 600 g ravioli or gluten-free ravioli
To finish
- 50 g parmesan cheese
Instructions
Start ravioli
- Peel and finely slice 1 brown onion. Peel and mince 2 cloves garlic. Dice 1 capsicum. Roughly chop 2 cups baby spinach and 1 bunch parsley. Heat 1 tbsp olive oil in a large frypan or pot over medium heat. Add the onion and garlic and cook for 2 minutes. Add the capsicum, 1 tsp Italian seasoning, ½ tsp chilli flakes (if using) and season with salt and pepper. Cook for 1 minute.
Finish ravioli
- Add 400 g crushed tomatoes, ⅓ cup coconut cream, ½ cup vegetable stock and 600 g ravioli and cook for 6 minutes or until ravioli is cooked through and the sauce has thickened.
To finish
- Once ravioli is cooked toss through the spinach and grate in 50 g parmesan cheese (reserving some for garnishing), stir gently to combine. Remove from heat as soon as the spinach is wilted.
To serve
- Divide the ravioli with creamy tomato and spinach sauce between plates. Garnish with parsley and reserved parmesan cheese.
Nutrition
Calories: 758kcal | Carbohydrates: 95g | Protein: 30g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 90mg | Sodium: 1.422mg | Potassium: 592mg | Fiber: 9g | Sugar: 28g | Calcium: 267mg | Iron: 19mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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