Pumpkin and Ricotta Ravioli Bake with Vegetable Sauce
Ready in 30 minutes
• Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 6, 2017.
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 6, 2017.
A ravishing Ravioli!
Ingredients
PUMPKIN AND RICOTTA RAVIOLI BAKE WITH VEGETABLE SAUCE
- 500g pumpkin, ricotta and sage ravioli
- 1 red onion, thinly sliced
- 1 carrot, grated
- 680g tomato passata
- 1 tablespoon balsamic vinegar
- ½ teaspoon sugar
- 3 tablespoons roughly torn basil leaves
- ¾ cup grated Edam cheese
SALAD
- 2 teaspoons olive oil
- 1 teaspoon vinegar
- ¼ teaspoon maple syrup or runny honey
- 1 baby cos lettuce
- 1 tomato
- 1 carrot
Steps
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grill to high. Bring a large pot of salted water to the boil. Grease a medium baking dish (measuring about 20 x 30cm) with oil.
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Cook ravioli in pot of boiling water (water should be on a rolling boil to avoid filling bursting), for 2-3 minutes, until just tender. Ravioli will float to the surface when cooked. Drain and transfer to prepared dish.
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Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion and carrot for 4-5 minutes, until soft. Add tomato passata, balsamic vinegar and sugar, and simmer for about 5 minutes, to thicken slightly. Stir through basil and season with salt and pepper.
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Pour sauce over ravioli to cover, top with cheese then place under the grill for 2-3 minutes, until cheese is melted and golden. Set aside for 5 minutes before serving.
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While ravioli cooks, mix oil, vinegar and maple syrup/honey in a medium bowl. Roughly chop lettuce; cut tomato into wedges; peel and grate carrot. Just before serving, add all to bowl with dressing, toss to combine and season to taste.
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spoon pumpkin and ricotta ravioli bake with vegetable sauce onto plates and serve salad on the side.
Nutritional Information
Energy |
1667 kj 398 kcal |
---|---|
Protein | 15.0g |
Carbohydrate | 41.7g |
Fat | 17.2g |