Creamy tomato ravioli sauce

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This meal is wonderful, it's a one pan recipe taking about 15 minutes to cook. It uses shop bought ravioli and pimps it up to a really fancy meal without difficulty or effort. I would use ravioli that isn’t too flavoured like spinach and ricotta as there are a lot of flavours in the sauce . I recently used sun dried tomoto ravioli and the flavour was a little overpowering. I would also say it doesn’t need the tomato purée or certainly not as much as the recipe states . The recipe is from an instagrammer called kitchensanctuary, another account with some wonderful recipes on. 

Ingredients

Serves 4

1 tbsp olive oil
1 onion - finely diced
2 cloves garlic - peeled and minced
500 g 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 - 
90 ml white wine
100 g roasted cherry tomato halves - you can buy these from the deli counter
120 ml  chicken stock
90 ml  double (heavy) cream
90 g (3 packed cups) baby spinach
50 g  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.
1 tbsp fresh parsley