Ravioli with salsa rossa, goats cheese and spinach

Ravioli with salsa rossa, goats cheese and spinach
  • Yield : 12
  • Servings : 1
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 30m


  • 2 x 375g pkts fresh spinach and ricotta ravioli
  • 1 x 430g btl roasted capsicum, drained
  • 1 x 425g can Woolworths Select diced tomatoes
  • 1 tbs olive oil
  • 2 garlic cloves, crushed
  • 2 large sprigs fresh rosemary
  • 125ml (1/2 cup) white wine
  • 1 1/2 cups baby spinach leaves
  • 130g goats cheese, crumbled


Step 1

Cook the agnolotti in a saucepan of salted boiling water following packet directions or until al dente. Drain.

Step 2

Meanwhile, place the capsicum and tomato in the bowl of a food processor and process until smooth.

Step 3

Heat the oil in a large saucepan over medium heat. Add the garlic and rosemary and cook, stirring, for 2 minutes or until the garlic is soft. Add the wine and cook for 1 minute or until the wine reduces slightly. Add the capsicum mixture and cook, stirring occasionally, for 5 minutes or until the sauce thickens.

Step 4

Add the agnolotti to the pan and cook, stirring, for 2 minutes or until heated through. Divide the agnolotti mixture and spinach among serving dishes. Sprinkle with goats cheese to serve.


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Nutritional Info

This information is per serving.

  • Protein

  • Dietary Fibre

  • Total Fat

  • Energy

  • Fat Saturated

  • Carbohydrate


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