Uploaded June 2026 | Updated September 2026, 2 weeks ago
Upgrade that store-bought ravioli to something you’d get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan.
You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
Ingredients
1 tbsp olive oil
1 onion finely diced
2 cloves garlic peeled and minced
500 g (1.1 lbs) 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
pinch salt
1 tbsp tomato puree paste for US
90 ml (1/3 cup) white wine
100 g (3.5 oz) roasted cherry tomato halves you can buy these from the deli counter
120 ml (1/2 cup) chicken stock
90 ml (1/3 cup) double (heavy) cream
90 g (3 packed cups) baby spinach
50 g (1/2 cup) parmesan grated
1 tbsp fresh parsley finely chopped
Instructions
✅Add the olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
✅Add in the minced garlic and cook for another 30 seconds stirring continuously.
✅Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
✅Add in the Italian herbs, chilli flakes, black pepper, and salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
✅Add in the roasted tomatoes, chicken stock, and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
✅Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
✅Sprinkle with fresh parsley and serve.
Upgrade that store-bought ravioli to something you’d get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan.
You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
Ingredients
1 tbsp olive oil
1 onion finely diced
2 cloves garlic peeled and minced
500 g (1.1 lbs) 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
pinch salt
1 tbsp tomato puree paste for US
90 ml (1/3 cup) white wine
100 g (3.5 oz) roasted cherry tomato halves you can buy these from the deli counter
120 ml (1/2 cup) chicken stock
90 ml (1/3 cup) double (heavy) cream
90 g (3 packed cups) baby spinach
50 g (1/2 cup) parmesan grated
1 tbsp fresh parsley finely chopped
Instructions
✅Add the olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
✅Add in the minced garlic and cook for another 30 seconds stirring continuously.
✅Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
✅Add in the Italian herbs, chilli flakes, black pepper, and salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
✅Add in the roasted tomatoes, chicken stock, and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
✅Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
✅Sprinkle with fresh parsley and serve.
