Ravioli with Spinach and Cherry Tomatoes in Cream

Name: Ravioli with Spinach and Cherry Tomatoes in Cream
Total time: 30 min
Yield: 3
Ingredients: 400 g Ravioli; 100 g Spinach; 250 g Cherry tomatoes; 250 ml Cream; 150 g Cheese; 1 tsp Dried oregano; 1 tsp Salt; 0.5 tsp Pepper blend; 5 g Basil

30 min

Spinach and cherry tomatoes braise in the basket with cream first, then the ravioli and a layer of cheese join them. The sauce thickens and coats every parcel.

Ingredients

3 servings

Ravioli(fresh)400 g

Spinach100 g

Cherry tomatoes(halved)250 g

Cream(20–30% fat)250 ml

Cheese(grated)150 g

Dried oregano1 tsp

Salt1 tsp

Pepper blend0.5 tsp

Basil(to serve)5 g

Instructions

Oil the basket and add the spinach and cherry tomato halves.

Season with salt, pepper and oregano and pour in the cream.

Cook at 180 °C (356 °F) for 8 minutes — the spinach wilts and the tomatoes give off juice.

Add the ravioli and stir gently so they are coated in sauce.

Cover with grated cheese and cook 3 more minutes at 180 °C (356 °F).

Serve with basil leaves.

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