- SpinachFresh (in season in March)
- 50gr Blue Cheese
- 50gr Parmesan cheese
- Chicken RavioliYou can use Ricotta Ravioli if you prefer
- Knorr chicken cube
- 2 Garlic clovesFinely chopped
- 500ml Milk
- 500gr Tomatoe saucesmooth sugo
This recipe reminds me so much of my mother’s cooking, simple recipes using simple ingredients, and super resourceful too. I remember often asking her, “What’s in this?!” after a delicious meal, to which she would always reply, “I don’t remember what I put in exactly…”. She cooks on the go, depending on what’s in the pantry that day. Now that’s creativity! I’m sure that is how this Ravioli Bake came about.
To make the sauce, heat some olive oil and sauté the finely chopped garlic. Then add a ready-made tomato pasta sauce. Once the sauce has warmed up, I add the fresh spinach (fresh spinach which I wilted earlier). Add the Knorr Chicken Cube & freshly-grated parmesan to bring a delicious flavour to the sauce. Let it simmer for a few minutes & season with black pepper if necessary.