Tomato & spinach ravioli

Ingredients

• 600 g refrigerated cheese ravioli
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 can (400 g) crushed tomatoes
• 200 g cherry tomatoes
• 120 g baby spinach
• 40 g grated Parmesan
• ½ tsp kosher salt
• ¼ tsp pepper
• Salt for cooking water

Let’s make it

1. Warm oil in a wide saucepan and cook garlic for 30 seconds. Add crushed tomatoes, cherry tomatoes, salt, and pepper.
2. Simmer for 12–15 minutes until the cherry tomatoes soften, stirring occasionally.
3. Cook ravioli in gently boiling salted water according to its package until filling is steaming hot. Reserve 100 ml cooking water.
4. Stir spinach into the tomato sauce until just wilted. Lift ravioli into the sauce and fold gently, adding a little cooking water if needed.
5. Divide among bowls and finish with Parmesan.