Cheesy ravioli with beef & spinach bake
Appliance/Function:
Equipment
- 1 Large pot
- 1 Baking dish
- 1 Frypan
Ingredients
- oil spray
Beef
- 1 brown onion
- 2 cloves garlic
- 2 cups baby spinach
- 1 bunch parsley
- 1 tbsp olive oil
- 400 g beef mince
- 1 cup beef stock
- 400 g diced tomatoes
Ravioli
- 600 g ravioli
Bake
- 1 cup mozzarella cheese grated
To serve
- ½ cup sour cream
Instructions
Before you start
- Bring a large pot of hot tap water to a boil. Spray a baking dish with oil spray. Preheat oven to 200 °C or 180 °C fan bake.
Start beef
- Peel and finely slice 1 brown onion. Peel and mince 2 cloves garlic. Finely slice 2 cups baby spinach. Finely chop 1 bunch parsley. Heat 1 tbsp olive oil in a large frypan over medium heat. Add onion and garlic and cook for 1-2 minutes, until softened. Add the 400 g beef mince and cook for 4 minutes, breaking up the lumps with a spoon.
Finish beef
- Add 1 cup beef stock, 400 g diced tomatoes and the spinach. Cook for 5-8 minutes or until liquid is reduced. Season to taste with salt and pepper.
Cook ravioli
- Meanwhile, add 600 g ravioli to the pot of boiling water and cook according to the packet instructions. Drain the ravioli and pour it into the prepared baking dish.
Cook bake
- Pour the beef mixture over the ravioli and gently stir to combine. Grate over 1 cup mozzarella cheese. Bake in the oven covered with foil for 15 minutes. Remove foil and then place under the grill for 5 minutes or until the cheese is golden.
To serve
- Divide cheesy ravioli beef & spinach bake between plates. Garnish with parsley and a dollop of sour cream.
Nutrition
Calories: 894kcal | Carbohydrates: 74g | Protein: 53g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 181mg | Sodium: 1481mg | Potassium: 898mg | Fiber: 7g | Sugar: 9g | Calcium: 346mg | Iron: 21mg