Easy tomato & spinach baked ravioli

This recipe for easy tomato & spinach baked ravioli is one of the easiest and most delicious pasta dishes you can make for a weeknight supper. Cheating ever-so-slightly with the store-bought spinach and ricotta ravioli to make it easier. The tomato sauce is made creamy with the addition of Prèsident Thick & smooth cream cheese.

Using cream cheese instead of cream makes this sauce so luscious and adds a delicious savoury flavour. You simply stir this into the tomato sauce which has been bubbling away on its own on the stove.

I have added a generous dose of baby spinach to this baked ravioli dish. You can blanch it in the pasta cooking water right at the end, or do as I did and simply toss the raw leaves into the baking dish with the cooked ravioli and sauce. It will wilt while being baked.

How to make tomato and spinach baked ravioli:

1. First, get your sauce on the go by frying the onion and garlic in a pot. Cook this for around 30 minutes allowing it to just bubble away on low heat.
2. Boil the ravioli in a large pot of salted water for a few minutes and until they float to the surface. You will want these to be quite al-dente. Do this just before you mix everything together to go in the oven. Ravioli does not take long to cook.
3. Finish the dish with grated mozzarella and then bake for 25 minutes. Easy peasy.

What to serve with easy tomato & spinach baked ravioli:

The best garlic bread

My other baked pasta dishes:

My best truffle mac and cheese

Meatball & spinach ravioli bake

Baked Tortellini with Italian sausage meatballs

Creamy chicken with ravioli and spinach

Spinach and ricotta cannelloni bake

Baked gnocchi with creamy tomato and spinach

My best pasta dishes

Easy spinach & tomato ravioli bake

An easy tomato & spinach baked ravioli recipe that is perfect for a weeknight supper.

Print Recipe

Prep Time:10 minutes mins

Cook Time:1 hour hr

Ingredients

• 1 onion finely chopped
• 3 garlic cloves crushed
• Pinch of dried chilli flakes as hot as you like it
• 2  x 410gms tins of Italian chopped peeled tomatoes
• ¼ cup 60ml dry white wine
• 1 vegetable stock sachet or cube
• Salt & pepper
• 110 gms approx. 1/3 cup Prèsident Thick & smooth cream chees 
• ¼ cup lightly packed fresh basil leaves roughly chopped
• 80 gms baby spinach leaves
• 500 gms store-bought spinach & ricotta ravioli
• 1 cup grated mozzarella
• Fresh basil leaves to serve optional

Instructions

• First, make the tomato sauce by sauteing the onion in a splash of olive oil until translucent. About 5 minutes. Add the crushed garlic and pinch of chili flakes and cook for 30 seconds.
• Add the 2 tins of tomatoes, season well with salt and pepper, and add the stock and wine. Cook for about 30 minutes until the sauce thickens.
• Add the cream cheese and stir until dissolved.
• Towards the end of the cooking time, preheat the oven to 180C/350F and lightly spray or grease an oven-proof roasting dish.
• Boil the ravioli and a pot of salty water according to the pack instructions. Drain in a colander, adding a splash of olive oil to prevent sticking if necessary.
• Add the baby spinach & chopped basil to the oven dish, tip the cooked ravioli over that, then pour over the sauce. Toss gently to combine. If you prefer you could add the spinach and basil to the sauce before adding. it to the oven dish
• Scatter over the grated mozzarella and bake covered for 10 minutes then remove the cover and bake for a further 15 minutes to brown. Scatter over the rest of the basil

Notes

The sauce can be made in advance and re heated when you cook the ravioli.

Servings: 4

Author: Sam Linsell

*This post is proudly sponsored by Prèsident

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