Name: Creamy Ravioli Bake with Spinach
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 Portionen
Ingredients: 500 g Ravioli (with spinach filling); 300 g Spinach (frozen); 250 g Ricotta; 100 g Sour cream; 400 g Passata (sieved tomatoes); 1 EL Tomato paste; 125 g Mozzarella; 30 g Parmesan (freshly grated); 2 EL Oregano (fresh); 30 Blätter Basil (fresh); Sea salt; Black pepper from the mill

Cook Time

45 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This creamy ravioli bake with spinach is a vegetarian main course that is easy to prepare with the Thermomix®. The main ingredients are ravioli with spinach filling, frozen spinach, ricotta, and sour cream. In just 45 minutes, a delicious bake for 4 servings is created. Ideal for a quick family meal or lovers of Italian cheese dishes.

Ingredients (12 ingredients)

500 g Ravioli (with spinach filling)
300 g Spinach (frozen)
250 g Ricotta
100 g Sour cream
400 g Passata (sieved tomatoes)
1 EL Tomato paste
125 g Mozzarella
30 g Parmesan (freshly grated)
2 EL Oregano (fresh)
30 Blätter Basil (fresh)
Sea salt
Black pepper from the mill

Preparation (6 steps)

Thaw and squeeze out the spinach

Thaw the frozen spinach and squeeze out the water thoroughly.

Pre-cook ravioli

Add ravioli to boiling salted water and let it simmer for half of the cooking time indicated on the package. Drain and rinse briefly with cold water.

Prepare ricotta-sour cream mixture

Thermomix® Setting

10 sec/Speed 3

Put 250g ricotta and 100g sour cream into the mixing bowl and mix for 10 sec/speed 3.

10 sec

Prepare tomato mixture

Thermomix® Setting

5 sec/Speed 3

Put 400g passata, 1 tbsp tomato paste, and 30 leaves of chopped basil into the mixing bowl. Season with sea salt and black pepper and mix for 5 sec/speed 3.

5 sec

Layer the bake

Grease a baking dish. Layer the ingredients in the following order: 1/3 ravioli, 1/3 spinach, 1/3 ricotta-sour cream mixture, 1/2 tomato mixture, 1/3 ravioli, 1/3 spinach, 1/3 ricotta-sour cream mixture, 1/2 tomato mixture, 1/3 ravioli, 1/3 spinach, 1/3 ricotta-sour cream mixture. Sprinkle with 125g mozzarella, 30g Parmesan, and 2 tbsp oregano.