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Ravioli with a Quick Tomato and White Wine Sauce

Serves 4


  • 1 x 625g packet fresh Spinach and Ricotta Ravioli
  • 20g Australian butter
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • 1/2 cup white wine
  • 1 x 875g can reduced salt peeled tomatoes, chopped
  • 1/4 cup fresh basil leaves
  • 1 cup shredded Australian parmesan cheese
Download Recipe (PDF)


  1. 1. Cook the ravioli in a large saucepan of boiling water until al dente. Drain and keep warm.
  2. 2. Meanwhile melt butter in a saucepan and saute garlic and onion until softened. Add the wine and tomatoes including the juice and simmer for 10 minutes or until reduced by half.
  3. 3. Finely shred the basil leaves and stir through sauce. Pour sauce over ravioli and sprinkle with parmesan.
  4. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Nutritional Information

Nutrients per serve:
Energy (kj) 1183
Protein (g) 15
Fat, Total (g) 9
Carbohydrates (g) 30
Sugars (g) 9
Sodium (mg) 0
Calcium (mg) 199
Iron (mg) 0


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