Ravioli with spinach in tomato sauce
Votes: 12
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 482, total fat 20 G., saturated fats 7 G., proteins 25 G., carbohydrates 54 G., fiber 7 G., cholesterol 60 mg, sodium 1007 mg, sugar 0 G.
Calories 482, total fat 20 G., saturated fats 7 G., proteins 25 G., carbohydrates 54 G., fiber 7 G., cholesterol 60 mg, sodium 1007 mg, sugar 0 G.
Spice up your weeknight with a quick and simple yet sophisticated Italian-style dinner. Store-bought spinach and cheese ravioli are boiled and served in a delicious homemade tomato sauce with garlic, basil, and crumbled Italian salami, which infuses the dish with its rich flavor. It takes less than 30 minutes to prepare. Serve topped with salted ricotta and fresh basil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg frozen ravioli with spinach and cheese
- 2 tbsp. l. olive oil
- 30g Italian salami, finely diced or pureed in a food processor
- 4 cloves garlic, crushed
- 1 can (800g) San Marzano tomatoes, drained and reserved
- 5-6 fresh basil leaves + extra for serving
- A pinch of sugar
- 30 gr. salted ricotta (ricotta salad) or parmesan, grated
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Recipes with similar ingredients: ravioli, spinach, ricotta cheese, San Marzano tomatoes, salami
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the salami and garlic and cook for about 1 minute. Mash the tomatoes with your hands, add them to the skillet, and cook for about 5 minutes.
- Add the reserved tomato juice, basil, sugar, salt, and black pepper to taste. Increase the heat to high and simmer until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium. Continue simmering while you cook the ravioli.
- Add salt to boiling water, then add the ravioli and cook according to package directions; drain. Divide the ravioli among serving bowls, spoon the sauce over them, and sprinkle with cheese. Sprinkle with fresh basil.
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