TIP! Ravioli can be found in the refrigerator section of major supermarkets. Any type of filled pasta can be used, like tortellini and agnolotti.
Ingredients
Method
Cook ravioli in a stockpot of boiling, salted water for 2 minutes. Drain. Rinse under cold water.
Meanwhile, heat oil in a large, deep frying pan over medium heat. Add garlic and oregano. Cook, stirring, for 30 seconds, or until fragrant. Stir in tomato paste.
Add passata sauce, tomatoes, and 1⁄2 cup water. Stir to combine. Bring to boil. Simmer, stirring occasionally, for about 8 minutes, or until thickened slightly. Season with salt and pepper. Remove from the heat.
Spread 3⁄4 cup of the sauce over the base of a rectangular ovenproof dish (14-cup capacity). Top with one-third of the ravioli and half the spinach leaves. Dollop half of the ricotta over top. Repeat layering with sauce, ravioli, spinach, and ricotta, finishing with a layer of ravioli then sauce. Sprinkle with cheese.
Cook in a hot oven (200C) for about 18 to 20 minutes, or until cheese is melted and top is golden brown. Remove from oven. Stand in pan for 5 minutes before serving.
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