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Stovetop spinach and garlic ravioli 'bake'

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 150g baby spinach
  • 785g bottle tomato, onion and roast garlic pasta sauce
  • 625g packet roast chicken and garlic ravioli
  • 200g mozzarella, sliced
  • 1/4 cup fresh basil leaves


  • 1
    Heat oil in a 6cm-deep, 24cm heavy-based frying pan over medium heat. Add onion. Cook for 5 minutes or until softened. Add spinach.
  • 2
    Cook, stirring, for 2 to 3 minutes or until wilted. Transfer mixture to a sieve set over a bowl. Using the back of a spoon press mixture to drain any excess liquid.
  • 3
    Add half the pasta sauce to the pan over low heat. Cook for 1 to 2 minutes or until warmed. Arrange half the ravioli over sauce. Top with spinach mixture, followed by half the mozzarella. Arrange remaining ravioli over mozzarella. Spoon over remaining pasta sauce and top with remaining mozzarella, in a single layer. Season with pepper. Cover.
  • 4
    Cook for 15 minutes or until ravioli is cooked and cheese has melted. Stand, uncovered, for 5 minutes. Top with basil leaves. Serve.

Source: taste.com.au


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