Mediterranean Spinach and Ricotta Ravioli with Grilled Courgette Salad

Steps

1. oven grill to high. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
2. Heat first measure of oil in a large fry-pan on medium heat. Cook red onion, garlic and first measure of Mediterranean spice mix for 2–3 minutes, until onion is tender. Add white wine/stock and cook for about 1 minute, until liquid has almost evaporated.
3. Add chopped tomatoes, stock, roasted red capsicum, balsamic vinegar and brown sugar. Bring to a simmer and cook for 10–12 minutes, until sauce thickens.
4. Toss courgettes and capsicum on prepared tray with second measure of Mediterranean spice mix and second measure of olive oil. Cook veggies for 6–8 minutes, until just tender. Turn once during cooking.
5. Add grilled courgette and capsicum to a large bowl with all remaining grilled courgette salad ingredients. Toss lightly to combine and season to taste with salt and pepper.
6. Cook spinach and ricotta ravioli in pot of boiling water (water should be on a rolling boil to avoid filling bursting), for 2–3 minutes, until just tender. When Mediterranean sauce has thickened, add ravioli to pan and gently fold through sauce until coated. Season to taste with salt and pepper.
7. Divide Mediterranean spinach and ricotta ravioli between plates and garnish with basil leaves. Serve grilled courgette salad on the side.