⏰ ON THE TABLE IN 30 MINUTES
- Total time 25 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In saucepan of boiling salted water, cook ravioli according to package directions.
Meanwhile, in large skillet, heat oil over medium heat. Add onion and garlic; cook, stirring very often, for 2 minutes. Add sun-dried and Roma tomatoes and cook, stirring occasionally, for 3 minutes. Stir in cream and vegetable stock concentrate; bring to boil. Reduce heat to low; simmer, stirring occasionally, 3 to 5 minutes. As soon as ravioli is done, reserve 1 cup of the cooking water; drain ravioli. Add to skillet, sprinkle with hot pepper flakes and season with salt and pepper, stirring gently to coat. Add a little cooking water, if necessary. Increase heat to medium-high; add spinach and cook, stirring constantly, for 2 to 3 minutes. Sprinkle with pecorino and basil.
Nutritional facts Per serving: about
- Calories 660
- Total fat 42 g
- Saturated fat 22 g
- Cholesterol 130 mg
- Sodium 750 mg
- Total carbohydrate 49 g
- Fibre 4 g
- Sugars 5 g
- Protein 22 g
- Iron 2.9 mg
