Heat 1 teaspoon Olive oil and add the 1 teaspoon Garlic puree and 100 g Cherry tomatoes. Cook on a medium heat for 3 minutes.
Add 250 ml Passata, 1 tablespoon Tomato puree, 1 teaspoon Dried oregano and 1 pinch Sea salt and black pepper. Mix well and simmer for 2 minutes.
Add 80 g Spinach, 75 g Cream cheese and 50 ml Pasta water. Mix well and simmer for a further 2 minutes.
Add ravioli and mix until it is all coated.
Notes
Don't forget to take some water out of the ravioli pan before you drain it as this will make such a difference to your sauce. If you do forget, just boil some water in the kettle and add that.
If you like your food spicy, then add a sprinkle of red chilli flakes on top before serving.
Add a splash of olive oil to the pan before serving for an extra boost of flavour.
Serve with extra Parmesan, fresh basil or parsley and cracked black pepper if you like.