Prawn Ravioli and Spinach Lasagne Recipe

Introduction

This prawn ravioli and spinach lasagne is a delightful twist on traditional lasagne, combining delicate seafood flavors with a creamy, tomato-rich sauce. It’s a quick, satisfying dish perfect for seafood lovers wanting something comforting yet fresh.

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 for less heat)
• 400g can cherry tomatoes
• 1 tsp caster sugar
• 125ml double cream
• 40g parmesan, finely grated

Instructions

1. Step 1: Boil a pan of salted water and cook the prawn ravioli for 1-2 minutes. Place a sieve or colander over the pot and drain the cooking water through the frozen spinach to thaw it. Set both ravioli and spinach aside.
2. Step 2: Heat the olive oil in a frying pan over medium heat. Add the chopped onion with a pinch of salt and cook for about 8 minutes until it starts to soften.
3. Step 3: Stir in the garlic and red chilli, cooking for 2 minutes until fragrant. Pour in the cherry tomatoes, then rinse the can with a splash of water and add that to the pan as well. Add the caster sugar and the drained spinach.
4. Step 4: Bring the mixture to a simmer and cook for 10-15 minutes until the sauce thickens slightly and the spinach loosens. Season with salt and pepper to taste.
5. Step 5: Preheat your grill to high. In a small bowl, combine the double cream with the grated parmesan and a little black pepper to create the topping sauce.
6. Step 6: Spoon half of the tomato and spinach sauce into the base of a baking dish, then layer half the prawn ravioli evenly over it. Spread the remaining tomato sauce on top and dot the remaining ravioli over that.
7. Step 7: Spoon the creamy parmesan sauce evenly over the top of the lasagne. Place the dish under the grill and cook for 5-7 minutes until the top is golden and bubbling.

Tips & Variations

• For a milder dish, remove all the seeds from the chilli or substitute with a small pinch of smoked paprika for a smoky flavor.
• You can add a handful of fresh basil or parsley to the tomato sauce for added freshness.
• If fresh parmesan isn’t available, use a good quality grated hard cheese as a substitute.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or under the grill until warmed through, taking care not to overcook the ravioli.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be used. Roughly chop about 300g of fresh spinach and wilt it gently in the pan with a splash of water before adding it to the sauce.

What can I use if I don’t have prawn ravioli?

You can substitute with any seafood ravioli or simply use plain pasta sheets, layering cooked prawns in between for a similar effect.

Prawn Ravioli and Spinach Lasagne Recipe

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★★★★★

4.5 from 73 reviews

A comforting and flavorful prawn ravioli and spinach lasagne featuring tender prawn-filled pasta layered with a rich tomato and spinach sauce, finished with a creamy parmesan topping grilled to golden perfection.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Main 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 less heat preferred)
• 400g can cherry tomatoes
• 1 tsp caster sugar
• 125ml double cream
• 40g parmesan, finely grated
• Black pepper, to taste
• Salt, to taste

Instructions

1. Cook the ravioli and drain the spinach: Boil a pan of salted water and cook the prawn ravioli for 1-2 minutes until tender. Meanwhile, place the frozen spinach in a sieve or colander. When draining the ravioli, drain the pasta water over the spinach to help thaw and drain it. Transfer both the ravioli and spinach onto a plate and set aside.
2. Prepare the tomato and spinach sauce: Heat olive oil in a frying pan over medium heat. Add finely chopped onion with a pinch of salt and cook for about 8 minutes until it begins to soften. Stir in the garlic and red chilli and cook for 2 minutes until fragrant. Pour in the canned cherry tomatoes along with a splash of water to rinse out the can, then add caster sugar and the drained spinach. Bring the mixture to a simmer and cook for 10-15 minutes until the sauce thickens slightly and the spinach loosens. Season with salt and black pepper to taste.
3. Assemble the lasagne: Preheat the grill to high. In a small bowl, mix the double cream with the grated parmesan and some black pepper to make the creamy topping. Spoon half of the tomato sauce into the base of a baking dish. Arrange half of the cooked prawn ravioli in an even layer over the sauce, then spoon over the remaining tomato sauce. Dot the remaining ravioli evenly on top, and spoon the creamy parmesan sauce over everything.
4. Grill to finish: Place the assembled dish under the preheated grill and cook for 5-7 minutes until the top is golden and bubbling. Serve hot for a delicious, layered prawn ravioli and spinach lasagne.

Notes

• Deseed the red chilli if you prefer a milder dish.
• You can substitute frozen spinach with fresh spinach wilted in the pan if preferred.
• Use freshly grated parmesan for best flavor and melting quality.
• Be attentive when grilling to avoid burning the top; watch closely during the last few minutes.
• Serve with a fresh green salad or crusty bread for a complete meal.

Keywords: prawn ravioli, spinach lasagne, Italian recipe, seafood pasta, creamy tomato sauce, grilled pasta dish