Ravioli and Spinach Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 1 teaspoon vegetable oil
- 450 g spinach leaves, frozen
- 500 g cocktail tomatoes
- salt and pepper
- nutmeg
- 400 ml tomato juice
- 500 g ravioli, filled with ricotta and spinach, from the refrierated counter
- 2 tablespoon parmesan, grated
- 1 tablespoon sour cream
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions, press the garlic.
- Heat the oil in a large pan and sauté the onion cubes with the garlic until translucent. Add the frozen spinach and cover and defrost for approx. 10 minutes, stirring occasionally. Season the spinach with salt, pepper and nutmeg. Deglaze with tomato juice and bring to the boil.
- Wash tomatoes and cut in half. Add the ravioli and tomato halves to the spinach and heat in the sauce for about 8 minutes. Season the ravioli and spinach pan with salt and pepper and sprinkle with parmesan. Serve with sour cream.
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