I like to top this delicious creamy ravioli with crunchy fried kale for a complete meal. Any flavour of ravioli will do.
Ingredients
For the ravioli with creamy tomato sauce
- 1 tablespoon cooking oil
- 1 onion – finely diced
- 2 cloves garlic – crushed
- 400g fresh ravioli
- 1 red capsicum – finely sliced
- 1 tablespoon tomato paste
- ½ teaspoon Italian herbs
- ½ teaspoon chilli flakes
- ½ teaspoon ground black pepper
- A pinch of garlic salt
- ⅓ cup white wine
- 2 tomatoes – deseeded and chopped
- ½ cup vegetable or chicken stock
- ½ cup cream
- 3 packed cups baby spinach
- ½ cup grated parmesan, plus extra to garnish
For the fried kale
- 2–3 leaves kale – chopped
- Cooking oil, for frying
Method
For the ravioli with creamy tomato sauce and fried kale
- Heat the oil in a large pan over a medium heat. Add the onion and cook until soft. Add the garlic and cook for another 30 seconds, stirring constantly.
- Add the ravioli and capsicum and cook for another minute, stirring constantly.
- Add the tomato paste, Italian herbs, chilli flakes, pepper and garlic salt and stir to combine. Add the wine and cook for another minute.
- Stir in the tomatoes, stock and cream and bring to a simmer. Allow to simmer for 5–6 minutes.
- Add the spinach and parmesan and cook for 1 minute to allow the cheese to melt and the spinach to wilt.
- To make the Fried Kale, pan-fry the kale in a little oil until crispy.
- To serve, sprinkle the kale over the pasta and garnish with a little extra parmesan.