Pre-cooked pasta from the supermarket can save you a lot of work and time when cooking. I don’t see it as »cheating« when using it in a recipe. Why not make things a little easier for yourself if you can? You don’t have to spend hours in the kitchen preparing pasta dough plus filling to make these delicious Ravioli in Creamy Tomato & Spinach Sauce. You can simply use a good product from the supermarket and have a delicious dinner on the table in no time at all!
We really like pasta here, whether it’s spaghetti, rigatoni, ravioli, or gnocchi – I know, the last ones do actually not count as pasta because of the potatoes, but who cares! ;P We love to cook pasta dishes because they are normally ready in only a few minutes. All you need is a tasty sauce or some something else on the side.
If you’re in a hurry, you can simply toss cooked pasta or ravioli like this one here in a frying pan with a little butter and some garlic – it’s the simplest form of sauce. If you add a little pasta water, the sauce even becomes quite creamy. In case you got 15 minutes more, you can make this dish here. A deliciously creamy sauce with cherry tomatoes, sun-dried tomatoes, spinach, and Parmesan (plus a few other ingredients). To be honest, this not much more complicated than »Aglio e olio« pasta ;P
We love to use this sauce here with tomatoes and spinach for many pasta dishes. It doesn’t matter what type of pasta you use, thb. If you don’t have pre-cooked ravioli to hand, you can simply use spaghetti or any other type of pasta for this recipe. In this case, however, the pasta must be cooked separately until »al dente« and then added to the sauce shortly before serving. Theoretically, you could also cook dry pasta in the sauce until al dente, but then you need a lot more liquid…
We like to use ravioli with ricotta filling for this dish to keep it meatless. If you prefer to use ravioli with a meat filling, you can that, of course. Any type of ravioli should work here, I guess. No matter what type of filling or what shape. I’m sure your supermarket round the corner will have plenty to choose from.
Leftovers can be stored in the fridge and reheated briefly in the microwave the next day. Or you prepare more than required on purpose and make a meal prep dish out of it for the next days. Several Tupperware containers and you are good to go. It might not be everyone’s cup of tea to eat the same dish several days in a row… but we like this one here so much we don’t care ;P
If you haven’t noticed already – we like pasta in all shapes and sizes ;P That’s why, in addition to all the baking recipes, we also got a decent collection of pasta recipes (and much more). Take a look by clicking here. Two recipes you should definitely try from that collection: my delicious Slow Braised Beef Pasta and my One-Pot Pasta with Minced Meat, Pesto & Spinach. Both super tasty dishes that I can highly recommend!
INGREDIENTS / ZUTATEN
(4 servings)
some olive oil for frying
1 red onion, finely chopped
2-3 garlic cloves, finely chopped
3.5 oz. (100g) sun-dried tomatoes (in oil), chopped
1/2 cup (120ml) dry white wine
1 cup (240ml) chicken broth
1 cup (240ml) heavy cream
2.1 oz. (60g) Parmesan, grated (plus some more)
1 tsp. cornstarch plus some water
5.3 oz. (150g) cherry tomatoes, halved
3.5 oz. (100g) baby spinach leaves
salt, pepper
17.6 oz. (500g) refrigerated ravioli (e.g. with ricotta filling)
(4 Personen)
etwas Olivenöl zum Anbraten
1 rote Zwiebel, fein gehackt
2-3 Knoblauchzehen, fein gehackt
100g getrocknete Tomaten (in Öl), gewürfelt
120ml trockener Weißwein
240ml Hühnerbrühe
240ml Sahne
60g Parmesan, gerieben (plus etwas mehr)
1 TL Speisestärke plus etwas Wasser
150g Cherrytomaten, halbiert
100g Babyspinat
Salz, Pfeffer
500g gekühlte Ravioli (z. B. mit Ricotta-Füllung)
DIRECTIONS / ZUBEREITUNG
1. Peel and finely chop the red onion and garlic. Cut the sun-dried tomatoes into small pieces. Wash and dry the cherry tomatoes and halve them. Wash and dry the spinach leaves. Set everything aside.
2. Heat up a large Dutch oven or large pan with some olive oil. Add the chopped onion and garlic and sauté until soft and glossy – takes only a few minutes. Add the sun-dried tomatoes and sauté for a minute or two as well. Deglaze everything with the white wine and let the wine cook down almost completely. Add the chicken broth and heavy cream. Next, add the grated Parmesan and stir in. Let the sauce cook for a minute or two. Mix the cornstarch with some water, add to the sauce, and stir in – let the sauce cook and thicken for a moment. Season with salt and pepper.
3. Add the cherry tomatoes, baby spinach, and ravioli, and let everything cook for about 5-6 minutes. If your ravioli needs to cook shorter/longer according to the package instructions, adjust accordingly. Add the pasta and sauce to bowls and sprinkle with some extra grated Parmesan to your liking.
1. Die rote Zwiebel und den Knoblauch schälen und fein hacken. Die getrockneten Tomaten in kleine Stücke schneiden. Kirschtomaten waschen, trocknen und halbieren. Den Blattspinat waschen und trocknen. Alles zur Seite stellen.
2. Einen großen (gusseisernen) Topf oder eine große Pfanne mit etwas Olivenöl erhitzen. Zwiebel und Knoblauch dazugeben und kurz andünsten – dauert nur ein paar Minuten. Die getrockneten Tomaten dazugeben und für ein oder zwei Minuten mit andünsten. Alles mit dem Weißwein ablöschen und den Wein dann fast vollständig einkochen lassen. Hühnerbrühe und Sahne dazugeben. Den geriebenen Parmesan dazugeben und unterrühren. Die Soße für ein oder zwei Minuten köcheln lassen. Die Speisestärke mit ein wenig Wasser glatt rühren, in den Topf dazugeben und unterrühren – die Soße einen Moment köcheln und andicken lassen. Mit Salz und Pfeffer abschmecken.
3. Cherrytomaten, Babyspinat und Ravioli in den Topf dazugeben und alles etwa 5-6 Minuten köcheln lassen. Wenn die Ravioli laut Packungsanleitung kürzer bzw. länger kochen müssen, die Kochzeit entsprechend anpassen. Alles in Schüsseln anrichten und nach Belieben noch mit etwas geriebenem Parmesan bestreuen.
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Here is a version of the recipe you can print easily.
Print
Ravioli in Creamy Tomato & Spinach Sauce
- Prep Time: 00:10
- Cook Time: 00:15
- Total Time: 00:30
- Yield: 4 1x
- Category: Pasta
- Cuisine: International
- Diet: Vegetarian
Description
A delicious dish every family member loves – Ravioli in a creamy tomato & spinach sauce. The perfect weeknight dish to impress ;)
Ingredients
some olive oil for frying
1 red onion, finely chopped
2-3 garlic cloves, finely chopped
3.5 oz. (100g) sun-dried tomatoes (in oil), chopped
1/2 cup (120ml) dry white wine
1 cup (240ml) chicken broth
1 cup (240ml) heavy cream
2.1 oz. (60g) Parmesan, grated (plus some more)
1 tsp. cornstarch plus some water
5.3 oz. (150g) cherry tomatoes, halved
3.5 oz. (100g) baby spinach leaves
salt, pepper
17.6 oz. (500g) refrigerated ravioli (e.g. with ricotta filling)
Instructions
1. Peel and finely chop the red onion and garlic. Cut the sun-dried tomatoes into small pieces. Wash and dry the cherry tomatoes and halve them. Wash and dry the spinach leaves. Set everything aside.
2. Heat up a large Dutch oven or large pan with some olive oil. Add the chopped onion and garlic and sauté until soft and glossy – takes only a few minutes. Add the sun-dried tomatoes and sauté for a minute or two as well. Deglaze everything with the white wine and let the wine cook down almost completely. Add the chicken broth and heavy cream. Next, add the grated Parmesan and stir in. Let the sauce cook for a minute or two. Mix the cornstarch with some water, add to the sauce, and stir in – let the sauce cook and thicken for a moment. Season with salt and pepper.
3. Add the cherry tomatoes, baby spinach, and ravioli, and let everything cook for about 5-6 minutes. If your ravioli needs to cook shorter/longer according to the package instructions, adjust accordingly. Add the pasta and sauce to bowls and sprinkle with some extra grated Parmesan to your liking.
Notes
Make something amazing in the kitchen!
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