Open ravioli with egg & spinach cream sauce

A wonderfully light pasta dish with poached eggs and spinach, topped with a delicious cream and tomato sauce.

Main courses
Open ravioli
  • Preparation time 20 minutes (prep. time)
  • Cooking time 15 minutes (cooking time)
  • Serves 4


  • 8 lasagne sheets
  • 20ml oil
  • 400g/14oz spinach
  • 10g butter
  • 8 eggs
  • 3 bay leaves
  • 400ml/14oz white wine
  • 400ml/14oz double cream
  • 200g/7oz tomatoes
  • 10g chives
  • 50g smoked cheddar, thinly sliced


  1. Fill a large pan with water and bring to the boil. Pour in the oil, a pinch of salt and add the lasagne sheets. Cook until al dente, drain and refresh under cold water, leave to cool and cover to prevent drying.
  2. Place the spinach in a pan with a little water, bring to the boil and cook until starting to dry, add the butter and then salt and pepper to season. Cook for a further 3-5 minutes, stirring regularly.
  3. Place the bay leaves in a pan with the wine, bring to a rolling boil and continue to cook until reduced by half. Add in the cream and boil again until the sauce is thick and reduced, season with salt and pepper.
  4. Cut the tomatoes into quarters and remove the seeds, chop into small concasse and put to one side.
  5. Poach the eggs for around a minute until the white is just set then refresh in chilled water.
  6. To serve; bring a pan of water to the boil, drop in the lasagne sheets and place two eggs into the boiling water. Place a sheet of lasagne on your plate, add a portion of the spinach putting it in a small circle covering the lasagne. Drain the eggs and add these on top of the spinach.
  7. Place the smoked cheddar on top of the eggs.
  8. Place the second lasagne sheet over the cheese at a slight angle.
  9. Mix a portion of the sauce with a spoonful of the tomato concasse and chives.
  10. Drizzle the sauce around the plate covering the edges of the lasagne.