2 x 325g packets fresh pumpkin and roasted onion ravioli
1 tblsp olive oil
2 cloves garlic, crushed
1 tsp dried oregano leaves
2 tblsps tomato paste
400g jar tomato passata sauce
400g can chopped tomatoes
100g baby spinach leaves
500g tub smooth ricotta
1 cup grated mozzarella cheese (150g)
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.