that's life (Australia)
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.