Step 1

Heat the oven to 200°C/ 180°C fan/gas Put the spinach in a large colander in the sink and pour over a full kettle of boiling water to wilt. Press as much liquid out of the spinach as possible using a wooden spoon. Set aside.

Step 2

Heat the oil in a medium, deep frying pan over a medium heat, then fry the onion for 8-10 minutes until soft. Add the garlic and cook for another minute. Pour the pasta sauce, mascarpone and tomatoes into the pan with the wilted spinach and mix well.

Step 3

Remove from the heat, stir in the basil and ravioli with a good pinch of salt and pepper, then pour into a 1 litre baking dish. Bake for 20 minutes, then top with parmesan, if using, and cook for 5 minutes more. Serve with the extra basil.