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Creamy Tomato Ravioli

Creamy Tomato Ravioli

Indulge in this Creamy Tomato Ravioli recipe—a quick, flavorful dish perfect for busy weeknights or cozy dinners. Ready in 20 minutes!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, peeled and sliced
  • 500 g fresh ravioli of your choice
  • 1 medium red bell pepper, sliced
  • 1 teaspoon Italian herbs
  • 1/2 teaspoon red chili flakes (optional)
  • 1/2 teaspoon black pepper
  • a pinch salt
  • 1 tablespoon tomato paste
  • 90 ml chicken stock
  • 100 g roasted cherry tomatoes
  • 120 ml heavy cream
  • 90 g baby spinach
  • 50 g grated Parmesan
  • 1 tablespoon fresh parsley, finely chopped

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Sharp knife and cutting board

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until translucent.
  2. Add the sliced garlic and stir constantly for 30 seconds to prevent burning.
  3. Add the fresh ravioli and sliced red pepper, stirring gently to coat them in the oil. Toast for 1-2 minutes.
  4. Sprinkle in Italian herbs, chili flakes, black pepper, and salt. Add tomato paste and chicken stock, stirring to combine and reduce slightly.
  5. Pour in the heavy cream and roasted cherry tomatoes. Bring to a gentle boil, then lower the heat and simmer for 5-6 minutes.
  6. Toss in baby spinach and grated Parmesan, stirring until the spinach wilts and cheese melts. Top with fresh parsley.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

For added sweetness, roast your own cherry tomatoes by tossing them with olive oil, salt, and pepper, then baking at 400°F for 15 minutes.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop. Add a splash of cream or broth for the best results.
For variations, you can substitute the cream with Greek yogurt or plant-based alternatives, and the spinach with kale or arugula.
Tried this recipe?Let us know how it was!