Tuesday, August 24, 2010

Roasted Vegetable Ravioli with Bocconcini and Basil

This is a very simple and easy to put together mid week pasta meal

Adapted from the Latina Deliciously Fresh Recipe Book, page36


625g pack Latina® Fresh Slow Roasted Vegetable Ravioli
250g punnet cherry tomatoes, cut in half
1 tub bocconcini, torn
1 cup fresh basil leaves
2-3 tablespoon extra virgin olive oil
Freshly cracked pepper, for serving

  1. Halve the tomatoes horizontally and place, skin-side down, on a baking tray. Sprinkle with a teaspoon of sugar and 1 tbsp olive oil over the top. Season with salt and pepper and roast in the oven for 30 minutes in a preheated oven (180C) or until softened and lightly charred.
  2. Add ravioli to large saucepan of boiling salted water. Return to the boil and cook for 5 minutes. Drain and cool slightly.
  3. Gently combine cooked pasta, tomatoes, bocconcini and basil in a large bowl.
  4. Place pasta on a serving platter or serving plates, drizzle with oil and sprinkle with pepper.

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