Creamy Tomato Ravioli Sauce

kitchensanctuary.com

Brock-o-Dile

1 tbsp olive oil

1 onion - finely diced

2 cloves garlic - peeled and minced

500 g (1.1lb) fresh ravioli - (use your favourite flavour)

1 red bell pepper - sliced

½ tsp Italian herbs

½ tsp chilli flakes (red pepper flakes)

½ tsp black pepper

a pinch salt

1 tbsp tomato puree (paste if you're in the US)

90 ml (⅓ cup) white wine

100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)

120 ml (½ cup) chicken stock

90 ml (⅓ cup) double (heavy) cream

90 g (3 packed cups) baby spinach

50 g (½ cup) parmesan - grated

1 tbsp fresh parsley - finely chopped

Directions at kitchensanctuary.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer