The choice of ready made vegetarian ravioli is large, even in the local supermarket ( in Italy, of course 😉). Let’s buy for 250 grams of ravioli with spinach and ricotta for 2p.
Heat a pan. Add a drizzle of olive oil. Add 500 grams of rinsed and drained fresh spinach. Once al dente. Stop the fire. Put the spinach in a colander. Drain, cool down and chop.
Chop and fry 4 garlic cloves, 1 shallot and 1 chili in a drizzle of olive oil. Add a finely chopped red bell pepper. Stir and fry. Add 1 can of cherry tomatoes. Rinse the can with 100 ml of red wine. Add to the pan and allow to simmer. Add 1 table spoon if dried oregano, pepper and salt.
Mix 25 grams of grated parmesan with 100 grams of ricotta, pepper and 2 teaspoons of dried oregano.
Oil a rectangular oven dish. Spread some sauce, continue with spinach, ravioli, spinach, ravioli and sauce. Finish with the cheesy mixture. Bake in the oven at 180° for 25mins. Serve with a salad.