Beef Ravioli with Creamy Tomato Vege Sauce and Cucumber Ribbon Salad

Beef Ravioli with Creamy Tomato Vege Sauce and Cucumber Ribbon Salad

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 12, 2015.
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Beef ravioli with a creamy tomato sauce loaded with spinach and carrots, accompanied by a crisp cucumber ribbon salad

Ingredients

BEEF RAVIOLI WITH CREAMY TOMATO VEGE SAUCE

  • 1 tablespoon olive oil
  • 1 brown onion, finely diced
  • 2 carrots, grated
  • 1 jar passata
  • 1/2 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/2 cup cream cheese
  • 1/2 bag baby spinach leaves, sliced
  • 2 tablespoons roughly chopped parsley leaves and stalks
  • 500g beef ravioli
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup grated mozzarella cheese

CUCUMBER RIBBON SALAD

  • 1 telegraph cucumber
  • 1/2 tablespoon olive oil
  • 2 tabespoons roughly chopped parsley, to serve

Steps

  1. oven to 220°C. Bring a large pot of salted water to the boil.
  2. Heat olive oil in a large fry-pan on medium heat. Fry onion for 3 minutes, until soft. Add carrots, passata, salt and sugar and simmer for about 4 minutes until carrots soften and sauce thickens slightly. Add cream cheese and stir to combine until smooth, 1–2 minutes. Add spinach and parsley and cook a further 1 minute or until spinach wilts. Season to taste with salt and pepper
  3. Cook ravioli in pot of boiling water for 2–3 minutes until al dente (just tender). Take care not to boil too rapidly as filling may burst (ravioli will float to surface when cooked). Drain ravioli, return to pot with olive oil to prevent sticking.
  4. Add tomato sauce mixture to pot with ravioli and stir gently to combine. Transfer to a large baking dish, sprinkle with mozzarella and bake for 12–15 minutes, until cheese is melted and golden.
  5. While pasta bakes, prepare salad; use a vegetable peeler to peel long thin strips of cucumber, stopping when you reach the seeds (discard core). Place into a medium bowl and toss with olive oil and a pinch of salt just before serving. Leave cucumber ribbons plain for kids, if desired.
  6. Divide beef ravioli bake between plates and garnish with parsley. Serve cucumber ribbon salad on the side.

Nutritional Information

Energy 1796 kj
429 kcal
Protein 18.2g
Carbohydrate 40.0g
Fat 20.6g