Family and Kids

Tomato and Spinach Ravioli Gratin

cook 20 mins
  • 300 g (10 oz) spinach and ricotta ravioli
  • 3 tablespoons olive oil
  • 250 g (8 oz) cherry plum tomatoes
  • 2 x 400 g (13 oz) cans chopped tomatoes
  • 3 tablespoons sun-dried tomato paste
  • 175 g (6 oz) baby spinach leaves
  • 150 g (5 oz) mozzarella cheese, drained and thinly sliced
  • 4 tablespoons grated Parmesan cheese
  • pepper
  • garlic bread
  • salad
  • Cook the ravioli in a large saucepan of lightly salted boiling water for 3 minutes or according to the packet instructions, then drain.
  • Meanwhile, heat the oil in a large heavy-based frying pan, add the cherry plum tomatoes to the pan and cook for 3–4 minutes until beginning to soften and 'pop'. Add the chopped tomatoes and sun-dried tomato paste and bring to the boil, then add the baby spinach leaves and cook and stir for 3–4 minutes until all the ingredients are piping hot and the spinach has wilted. Season generously with pepper.
  • Add the drained pasta to the pan and toss well, then transfer to a shallow gratin dish. Arrange the mozzarella slices over the pasta, then scatter over the Parmesan.
  • Cook under a preheated grill for 3–4 minutes until golden and bubbling. Serve with garlic bread and salad.
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