ravioli and artichoke pasta bake

  • 1½ cups (375ml) single (pouring) cream
  • ¾ cup (180ml) water
  • 1 clove garlic, crushed
  • sea salt and cracked black pepper
  • 500g fresh spinach ravioli
  • 2 cups (140g) coarse sourdough breadcrumbs
  • 1 cup (100g) grated provolone
  • 6 long-stemmed marinated artichokes, halved
  1. Preheat oven to 220°C (425°F). Place the cream, water, garlic, salt and pepper in a medium saucepan over high heat. Bring to the boil, add the ravioli and remove from the heat.
  2. Divide the mixture between 4 x 2-cup-capacity (500ml) ovenproof dishes. Place the breadcrumbs, cheese and artichoke in a large bowl and toss to combine. Sprinkle the breadcrumb mixture over the ravioli.
  3. Place on an oven tray and cook for 15 minutes or until golden. Serve. Serves 4.

TIP: We used fresh ravioli. If you can’t find fresh pasta, a plain dried variety will also work – follow the cooking times on the packet.

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