This was a 'what have I got in the fridge' meal I had made my kids while we were away recently. We were in a holiday house + I did buy the Latina ravioli + pasta sauce to make a lunch for them. When I went to make it, there were left over salami, dip + spinach leaves that I threw into it as well.. It was a WINNER! Even my husband + his friend ate it + said it was delicious. Although I did add red onion also to it, I completely forgot to add it for this meal, the onion goes nicely with it also.

Please note that the ingredients below are what I used, you can choose other brands or make anything yourself from scratch.

Ingredients

625g Latina ravioli
425g Latina creamy carbonara sauce
200g Salami
150g Red Rock Deli basil pesto + cashew dip
200g cherry roma tomatoes
40g pine nuts
100g shaved parmesan cheese
60g baby spinach leaves

Prep

Slice your salami into strips + chop the tomatoes in half.
Roast your pine nuts in a pan with a drizzle of oil until golden brown.
I like to open everything ready for when you throw it all together.

Method

Boil salted water + add your pasta.
Once cooked, drain water + add pasta back to your pot.
Add in your sauce, dip, spinach leaves, tomatoes, Salami + half of your parmesan cheese.
Mix through.
Add your pot back onto the stove with a lid on low heat for 5 minutes to heat up the added ingredients.
After 5 minutes, take off the heat + serve.
Add the left over parmesan cheese + roasted pine nuts.

Enjoy!
Ashlee xx