#howto #cooking #ravioli
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ingredients (check list):
* 2 tbsp Unsalted Butter
* 3 cloves of Garlic, finely diced
* 1 tbsp Tomato Puree
* 120ml / 1/2 cup Chicken Stock
* 240ml / 1 cup Heavy/Double Cream, at room temp
* 1/4 tsp EACH: Smoked Paprika, Dried Oregano
* 1/2 small bunch of Fresh Basil, roughly chopped (15g/0.5oz)
* 40g / 1/2 cup freshly grated Parmesan, plus more to serve if desired
* 125g / 1 cup Sun Dried Tomatoes, thinly sliced
* 100g / 3.5oz Baby Spinach Leaves (see notes)
* 500g / 1lb Ravioli (see notes)
* Salt & Pepper, to taste
Recipe
* Melt the butter in a large pan over medium heat, then add the garlic and fry until it just begins to take on colour (be vigilant it doesn’t burn). Stir in the tomato puree and fry for a minute or so.
* Stir in the chicken stock, cream, smoked paprika and oregano alongside a pinch of salt and pepper. Stir in the sun dried tomatoes, basil and parmesan then bring to a gentle simmer. Allow to bubble away until the sauce gets fairly thick, stirring somewhat frequently (about 5 minutes or so). Check for seasoning and adjust if needed, then stir in the spinach until it begins wilting.
* Meanwhile, cook the ravioli in salted boiling water for 1 minute less than the packet suggests. Drain in a colander.
* Stir the drained ravioli through the sauce until the sauce thickens up and clings to the ravioli. Serve up and enjoy!

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