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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/prawn-ravioli-and-spinach-lasagne-recipe/