Ingredients
400ml tomato passata (pureed, strained tomatoes)
- 250g fresh cheese ravioli (or your favourite filling)
- 2 cloves of garlic, minced
- 1 small onion, finely chopped
- 1 tbsp extra virgin olive oil
- 100ml water or vegetable stock
- 2 big handfuls baby spinach
- 2 tbsp pine nuts, lightly toasted
- salt and pepper to taste
Directions
Step 1
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until soft. Stir in the garlic and cook for 30 seconds.
Step 2
Pour in the tomato passata and water or stock. Stir to combine and bring to a simmer.
Step 3
Gently stir in the ravioli. Cover the pan and simmer on low heat for 8–10 minutes, stirring occasionally, until the ravioli is tender and cooked through. Add a splash more water if the sauce gets too thick.
Step 4
Add the baby spinach and stir until wilted, about 1–2 minutes.
Step 5
Sprinkle in the toasted pine nuts and season everything with salt and pepper to taste. Serve warm.
