This Fine Swine can be super complex like a good red wine. However, after a busy week this porcine is known to be incredibly lazy in the kitchen. This is where the rose pasta sauce steps in. Imparted to This Little Pig by the brilliant Linda from Golden Ravioli one fine Friday afternoon, This Little Pig has never looked back when it comes to an easy Friday night dinner at home. It’s quick, requires few ingredients and the depth and richness to the flavours is actually quite amazing when you read how simple the ingredients are.
So slip on a silky kimono and a good pair of ugh boots and turn on better homes and gardens, this one goes out to the quiet Friday night in.
Friday Pasta Feels:
Prep Time: 5 Mins. Cooking Time: 15 Mins.
Feeds: 4 Hungry Piglets
800g x Spinach and Ricotta Ravioli (Golden Ravioli is the only option here piglets)
1 x Brown Onion
3 x Garlic Cloves
1 x Jar of Your Favourite Pasta Sauce (around 700g)
1 x Tin of Crushed Tomatoes (400g)
1/2 x Cup of Red Wine
100g x Spinach Leaves
4 x Tbs Thickened Cream
1 x Basil Bunch
1 x Tbs Olive Oil
A good scrunch of pepper, salt and a scattering of parmesan to serve.
- Bring a pot of water to the boil.
- Pour your lovely pasta into the boiling water pot and cook for around 12 mins or until al dente.
- Skin and finely dice your onion and garlic.
- Heat your olive oil (1 Tbs) in a large fry pan. Once hot to trot add in your diced garlic and onion and cook until translucent (This Little Pig got distracted on the phone so the photo below is slightly innacurate on how it should look ie. not charred - forgive this chatty Cathy).
- Pour in your pasta sauce (1) and tinned tomatoes (1) and heat until bubbling.
- Add in your red wine (½ cup) - what you do with the rest of the bottle is none of This Little Pig’s business, but we know what we would do... OINK! - and bring to the boil, then reduce to a simmer for around 5 mins.
- At the last minute, drop in your spinach leaves (100g) and rip up your basil leaves (pulled off the stem – 1 bunch) and stir through until spinach has wilted.
- Turn off the heat and mix through your cream (4 Tbs) and if it needs it, a scrunch or two of salt (this will depend on the pasta and the pasta sauce you used plus if you are a salty swine or not).
- Drain your cooked ravioli and drop into the beautiful pasta sauce.
- Gently mix through and serve into bowls with lashings of aged parmesan and a good scrunch of pepper.
- That's it piglets! Easy, quick and completely yum. That’s the ticket. Oink.