There’s no need to par boil the ravioli. It will cook perfectly in the sauce
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 915 |
| Fat | 50.3g |
| Saturates | 21g |
| Protein | 37.4g |
| Carbs | 77.3g |
| Sugars | 11.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 180°C, gas mark 4.
2
Spoon a third of the Bolognese sauce into a medium-sized baking dish (approx. 18cm x 20cm). Top with a third of the baby spinach and a third of the ravioli. Then scatter over some of the cheese sauce and a handful of fresh oregano. Repeat the layers once more, making sure the final layer of ravioli is nestled into the sauce. Pour the alfredo sauce over the top to cover everything.
3
Grate the Parmigiano Reggiano over the top.
4
Bake for 20 minutes before tearing the garlic bread slices over. Finish in the oven for 15-20 minutes or until golden and bubbling.
5
Serve the lasagne scattered with fresh oregano.
