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Spinach and Ricotta Ravioli Cheat’s Lasagne

With pumpkin and roasted onion ravioli. Yum. - by Mel Burge
  • 07 Sep 2020
Spinach and Ricotta Ravioli Cheat’s Lasagne
Cook: 45 Minutes - Easy - Serves 4-6
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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

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)

Method

  1. Cook ravioli in a stockpot of boiling, salted water for 2 minutes. Drain. Rinse under cold water.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  • Food
  • Vegan or vegatarian
Mel Burge

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