Ravioli with creamy tomato sauce and fried kale




Prep Time


Cook Time

I like to top this delicious creamy ravioli with crunchy fried kale for a complete meal. Any flavour of ravioli will do.



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


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.