Looking for a simple yet impressive dinner? This Tomato & Spinach Baked Ravioli is the perfect balance of convenience and homemade goodness. Using store-bought spinach and ricotta ravioli, paired with a rich, flavourful tomato sauce, this dish is baked to cheesy perfection. It’s an easy, comforting meal that feels special—perfect for a cosy night in or sharing with someone you love. With minimal effort and maximum flavour, this is one pasta bake you’ll want to make again and again!
Ingredients:
1 onion, finely chopped
3 garlic cloves, crushed
Pinch of dried chilli flakes (or Avohaven Salt’n’Peppa, to taste)
2 x 400g tins of Italian chopped peeled tomatoes
¼ cup (60ml) dry white wine
1 vegetable stock cube or sachet
Salt & pepper, to taste
110g cream cheese
¼ cup fresh basil leaves, roughly chopped
80g baby spinach leaves
500g store-bought spinach & ricotta ravioli (try Woolworths Chilled Buffalo Ricotta & Spinach Ravioli)
1 cup grated Parmesan cheese
Extra fresh basil leaves, to serve (optional)
Instructions:
Heat a splash of olive oil in a pan over medium heat. Sauté the onion until soft and translucent (about 5 minutes). Add the garlic and chilli flakes (or Salt’n’Peppa) and cook for 30 seconds until fragrant.
Pour in the chopped tomatoes, season with salt and pepper, then add the stock cube and wine. Simmer for about 30 minutes until the sauce thickens.
Stir in the cream cheese until fully melted and combined.
Preheat your oven to 180°C (fan bake) and lightly grease a medium-sized ovenproof dish.
Boil in a pot of salted water according to the packet instructions. Drain well and toss with a drizzle of olive oil to prevent sticking.
Spread the baby spinach and chopped basil in the oven dish, then add the cooked ravioli. Pour over the tomato sauce and gently toss to combine. (Alternatively, mix the spinach and basil into the sauce before adding to the dish.)
Scatter the grated Parmesan evenly over the top. Cover with foil and bake for 10 minutes. Remove the foil and bake for another 15 minutes until the cheese is golden and bubbly.
Garnish with fresh basil leaves (if using) and serve hot.
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