Description
A flavorful sauce with sautéed onions, garlic, and red bell peppers seasoned with Italian herbs and chili flakes, simmered with tomato puree, roasted cherry tomatoes, chicken stock, and heavy cream. Finished with baby spinach, Parmesan cheese, and fresh parsley for a creamy, cheesy, and bright finish.
Ingredients
1 tablespoon olive oil
1 onion, finely diced
2 cloves garlic, minced
1.1 lbs (500g) fresh ravioli (any flavor)
1 red bell pepper, sliced
½ teaspoon Italian herbs
½ teaspoon chili flakes (red pepper flakes)
½ teaspoon black pepper
Pinch salt
1 tablespoon tomato puree (tomato paste)
3.5 oz (100g) roasted cherry tomato halves
½ cup (120ml) chicken stock
⅓ cup (90ml) double (heavy) cream
3 packed cups (90g) baby spinach
½ cup (50g) grated Parmesan cheese
1 tablespoon fresh parsley, finely chopped
Instructions
Heat olive oil in a large skillet over medium heat. Add onion and cook 4-5 minutes until softened.
Add garlic and cook 30 seconds while stirring.
Add ravioli and red bell pepper; cook 1 minute, stirring occasionally.
Stir in Italian herbs, chili flakes, black pepper, and salt. Add tomato puree and cook 1 minute.
Add roasted tomatoes, chicken stock, and cream; bring to simmer and cook 5-6 minutes until ravioli center is hot.
Add spinach and Parmesan; cook 1 minute until spinach wilts and cheese melts.
Garnish with fresh parsley and serve.
Notes
Use fresh or high-quality store-bought ravioli.
Adjust chili flakes for heat preference.
Stir gently to avoid tearing ravioli.
Use fresh spinach for vibrant texture.
Simmer sauce to thicken and blend flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 380
- Fat: 18
- Carbohydrates: 32
- Fiber: 5
- Protein: 17
Keywords: creamy tomato ravioli sauce, tomato cream sauce, cheesy ravioli sauce, spinach parmesan pasta sauce, easy pasta dinner