Description
This prawn ravioli and spinach lasagne is a delightful fusion dish combining tender prawn-filled ravioli with a rich spinach and tomato sauce, topped with a creamy parmesan mixture and finished under the grill for a golden crust. Perfect for a comforting meal that blends Italian flavors with the ease of a layered bake.
Ingredients
Scale
Pasta & Spinach
- 500g prawn ravioli
- 300g frozen spinach
Sauce & Toppings
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 red chilli, finely chopped, deseeded if preferred less heat
- 400g can cherry tomatoes
- 1 tsp caster sugar
- 125ml double cream
- 40g parmesan, finely grated
- Salt and black pepper, to taste
Instructions
- Cook the Ravioli and Spinach: Boil a pan of salted water and cook the prawn ravioli for 1-2 minutes until just tender. Place the frozen spinach in a sieve or colander and drain the cooked pasta over it to thaw and drain the spinach. Set both aside on a plate.
- Prepare the Sauce: Heat olive oil in a frying pan over medium heat. Add the finely chopped onion with a pinch of salt and sauté for about 8 minutes until softened. Stir in the garlic and red chilli, cooking for an additional 2 minutes until fragrant.
- Add Tomatoes and Spinach: Pour in the canned cherry tomatoes and add a splash of water to rinse the can, stirring it all together. Add the caster sugar and drained spinach. Bring the sauce to a simmer and let it cook for 10-15 minutes, stirring occasionally until it thickens and the spinach softens further. Season with salt and black pepper to taste.
- Prepare the Creamy Topping: In a small bowl, combine the double cream with the grated parmesan and a pinch of black pepper, mixing well to create a creamy topping.
- Assemble the Lasagne: Preheat the grill on high. Spoon half of the tomato and spinach sauce into the base of a baking dish. Layer half of the cooked prawn ravioli evenly on top, then spread the remaining tomato sauce over the ravioli. Dot the remaining ravioli on top of the sauce in the dish.
- Add the Creamy Sauce and Grill: Spoon the creamy parmesan topping evenly over the final layer of ravioli. Place the baking dish under the high grill and cook for 5-7 minutes until the top is golden and bubbling.
Notes
- Be careful not to overcook the ravioli during boiling — 1-2 minutes is sufficient.
- Deseed the chilli to reduce heat for a milder dish, or leave seeds in for extra spice.
- You can substitute double cream with crème fraîche for a tangier topping.
- Use freshly grated parmesan for the best flavor and melting quality.
- This dish is best served immediately fresh from the grill for a crispy top and tender center.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Grilling
- Cuisine: Italian
Keywords: prawn ravioli, spinach lasagne, seafood lasagne, Italian pasta bake, creamy parmesan sauce, grilled pasta dish
