Spinach and Ricotta Ravioli Cheat’s Lasagne

With pumpkin and roasted onion ravioli. Yum.

TIP! Ravioli can be found in the refrigerator section of major supermarkets. Any type of filled pasta can be used, like tortellini and agnolotti.




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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