Prawn ravioli & spinach lasagne
Use shop-bought prawn ravioli to make this creamy, layered pasta bake with tomatoes and spinach – on the table in just 35 minutes
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Prep:15 mins
Cook:20 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 432
-
fat 27g
-
saturates 11g
-
carbs 31g
-
sugars 0g
-
fibre 6g
-
protein 13g
-
salt 1.2g
Ingredients
- 500g prawn ravioli
- 300g frozen spinach
- 2 tbsp olive oil
- 1 large onion , finely chopped
- 4 garlic cloves , finely chopped
- 1 red chilli , finely chopped, deseeded if you prefer less heat
- 400g can cherry tomatoes
- 1 tsp caster sugar
- 125ml double cream
- 40g parmesan , finely grated
Method
Boil a pan of salted water and cook the ravioli for 1-2 mins. Put the frozen spinach in a sieve or colander, then drain the pasta over it. Tip the pasta onto a plate and set aside with the spinach.
Heat the olive oil in a frying pan over a medium heat. Stir in the onion with a pinch of salt and fry for 8 mins until beginning to soften. Mix in the garlic and chilli and cook for 2 mins until fragrant. Pour in the tomatoes and rinse out the can with a splash of water, add that too, then the sugar and spinach. Bring to a simmer and cook for 10-15 mins until thickened slightly and the spinach has loosened. Season.
Heat the grill on high. For the topping, mix the cream with the parmesan and some black pepper. Spoon half of the tomato sauce over the base of a baking dish. Top with half the ravioli in an even layer and the remaining tomato sauce. Dot over the remaining ravioli then spoon the creamy sauce over the top. Put under the grill and cook for 5-7 mins until golden.
