Spinach Ravioli with Spicy Marinara Sauce & Cherry Tomatoes
Ingredients:
For the dish:
1 lb (about 450g) fresh or frozen spinach ravioli (store-bought or homemade)
1 tbsp olive oil
1 ½ cups cherry tomatoes, halved
¼ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
For the spicy marinara sauce:
1 tbsp olive oil
2 cloves garlic, minced
¼ tsp red pepper flakes (adjust to taste)
1 (15 oz) can crushed tomatoes
1 tbsp tomato paste
½ tsp sugar (optional, to balance acidity)
Salt & pepper, to taste
½ tsp dried oregano or Italian seasoning
2 tbsp fresh basil or parsley, chopped (optional)
🔪 Instructions:
Make the spicy marinara:
In a saucepan over medium heat, add olive oil and sauté garlic until fragrant (30–60 seconds).
Add red pepper flakes, tomato paste, and stir for a minute.
Pour in crushed tomatoes. Season with salt, pepper, oregano, and sugar if using. Simmer for 15–20 minutes, stirring occasionally until slightly thickened.
Stir in fresh basil or parsley and remove from heat.
Cook the ravioli:
Bring a large pot of salted water to a gentle boil. Add spinach ravioli and cook according to package or recipe instructions (usually 3–5 minutes for fresh, 8–10 for frozen), until they float.
Gently drain and toss with a little olive oil to prevent sticking.
Sauté the tomatoes (optional for flavor burst):
In a skillet, heat olive oil over medium heat. Add halved cherry tomatoes and cook for 2–3 minutes until just softened and glossy. Season lightly with salt.
Assemble the dish:
Spoon marinara sauce onto a plate. Nestle ravioli into the sauce.
Top with sautéed cherry tomatoes, a generous sprinkle of grated Parmesan, and chopped parsley.
Serve:
Enjoy warm with crusty bread or a simple green salad on the side.
Would you like a homemade spinach ravioli dough and filling recipe too?