Beef Ravioli with Roasted Ricotta, Mixed Tomatoes and Olives

Beef Ravioli with Roasted Ricotta, Mixed Tomatoes and Olives

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25 Minutes Prep
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4 Servings

Ricotta, roasted together with cherry tomatoes and kalamata olives is an amazing combination of flavours for a pasta dish. Tossed with freshly cooked Latina™ Fresh Beef Ravioli – this is an impressive dinner for 4, ready in just 25 minutes.

Ingredient List

  • Small check mark in a circle icon 350-400g mixed coloured cherry tomatoes
  • Small check mark in a circle icon ¹⁄₂ cup kalamata olives
  • Small check mark in a circle icon 2 tablespoons extra virgin olive oil
  • Small check mark in a circle icon 200g fresh ricotta cheese, from the deli
  • Small check mark in a circle icon 625g packet Latina™ Fresh Beef Ravioli
  • Small check mark in a circle icon Fresh oregano leaves
  • Small check mark in a circle icon Fresh basil leaves

Preparation

  1. Preheat oven to 200°C (180°C fan forced). In a large bowl, toss tomatoes, olives, oil, ricotta and a little salt. Tip onto a baking paper lined oven tray and roast for 15 minutes, until ricotta is golden on the edges.
  2. Cook ravioli in a large pot of boiling water according to packet directions. Drain and toss with tomato mixture including juices. Break ricotta up into chunks.
  3. Serve topped with fresh herbs.