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Prawn ravioli & spinach lasagne

Prawn ravioli & spinach lasagne in a baking dish

Prawn ravioli & spinach lasagne

Name: Prawn ravioli & spinach lasagne
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 500g prawn ravioli; 300g frozen spinach; 2 tbsp olive oil; 1 large onion finely chopped; 4 garlic cloves finely chopped; 1 red chilli finely chopped, deseeded if you prefer less heat; 400g can cherry tomatoes; 1 tsp caster sugar; 125ml double cream; 40g parmesan finely grated

Ailsa Burt

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.3 out of 5.3 ratingsRate

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Use shop-bought prawn ravioli to make this creamy, layered pasta bake with tomatoes and spinach – on the table in just 35 minutes

Freezable

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Ingredients

Nutrition

Units:

MetricUS

500g prawn ravioli
300g frozen spinach
2 tbsp olive oil
1 large onion

finely chopped
4 garlic cloves

finely chopped
1 red chilli

finely chopped, deseeded if you prefer less heat
400g can cherry tomatoes
1 tsp caster sugar

For the topping

125ml double cream
40g parmesan

finely grated

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Nutrition: Per serving (6)

kcal432
fat27g
saturates11g
carbs31g
sugars7g
fibre6g
protein13g
salt1.2g

Method

step 1

Boil a pan of salted water and cook the ravioli for 1-2 mins. Put the frozen spinach in a sieve or colander, then drain the pasta over it. Tip the pasta onto a plate and set aside with the spinach.
step 2

Heat the olive oil in a frying pan over a medium heat. Stir in the onion with a pinch of salt and fry for 8 mins until beginning to soften. Mix in the garlic and chilli and cook for 2 mins until fragrant. Pour in the tomatoes and rinse out the can with a splash of water, add that too, then the sugar and spinach. Bring to a simmer and cook for 10-15 mins until thickened slightly and the spinach has loosened. Season.
step 3

Heat the grill on high. For the topping, mix the cream with the parmesan and some black pepper. Spoon half of the tomato sauce over the base of a baking dish. Top with half the ravioli in an even layer and the remaining tomato sauce. Dot over the remaining ravioli then spoon the creamy sauce over the top. Put under the grill and cook for 5-7 mins until golden.

Recipe from Good Food magazine, Christmas 2025

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A star rating of 4.3 out of 5.3 ratings

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