Real Food

SERVES 4

PREP AND COOK: 15 MINS

630g packet fresh ravioli with roasted pumpkin & feta

250g punnet cherry tomatoes

150g tub roasted feta, basil & cashew dip

300ml tub cooking light thickened cream

120g bag baby spinach leaves

1 Cook ravioli in a stockpot of boiling water until tender. Drain, reserving ½ cup of the cooking water. Cover to keep warm.

2 Meanwhile, heat a lightly oiled, large, deep, non-stick frying pan over a medium to high heat. Add tomatoes. Cook, stirring occasionally, for about 2 minutes, or until soft.

3 Reserve 2 tblsps of the dip. Add remaining dip, cream and reserved cooking water to tomatoes. Cook, stirring, for about 2 minutes, or until hot and sauce is slightly thickened. Remove from heat. Season with salt and pepper. Add ravioli and spinach. Stir until spinach is wilted.

4 Serve topped with reserved dip.