Ravioli bake
Recipe and image from What’s for Dinner? Slow Cooker by Sarah Rossi (HarperCollins, £22)
Ravioli bake
Cook up a comforting dinner with our deliciously cheesy ravioli bake.
Prep: 10 mins
Cook: 6 hrs
Total: 6 hrs 10 mins
In a slow cooker: 2-2½ hours on high; 4-6 hours on low
Serves: 4
Ingredients
- 240g Baby leaf spinach
- 500g Fresh ravioli uncooked
- 200g Grated mozzarella cheese for the sauce
- 500g Passata
- 2 tsp Garlic granules
- 2 tsp Dried oregano
- 2 tbsp Tomato purée
- 1 tbsp Runny honey
- Sea salt and freshly ground black pepper
Method
Step 1
Put the spinach into a colander or sieve in the sink and pour over boiling water to wilt. Leave to drain.
Step 2
Next, make up the sauce; mix the ingredients together in a bowl or jug. Pour about a third of the sauce into the bottom of the slow cooker and spread it over the base. Add half of the uncooked ravioli on top of the sauce.
Step 3
Squeeze as much liquid as possible from the spinach (clean hands are often best for doing this!). Chop the spinach roughly and put on top of the ravioli layer in the slow cooker.
Step 4
Top the spinach with half of the cheese, then a third of the remaining sauce. Add the remaining ravioli, followed by the final third of the sauce and the remaining half of the cheese.
Step 5
Put the lid on and cook on high for 2-2½ hours or low for 4-6 hours, or until the ravioli is tender and the cheese has melted.
